This is another of my recipeless recipes. Vegetables
are easy to stir-fry, and you can use whatever you have
on hand. Here's the basic directions:
Cut up the vegetables into whatever size you want.
Slice "hard" vegetables like carrots and broccoli
reasonably thin, otherwise they may not cook through.
Heat up a little canola oil, or whatever you like
to stir-fry with, in a deep pan or wok. Put the harder
vegetables in first, and cook them hot, stir-frying
them to keep them from getting burned. When those are
starting to soften, turn down the heat a touch and add
the "softer" vegetables, like squash and mushrooms.
Add a little more oil if you must, and stir-fry everything
until the new vegetables start to get tender. When they're
done, so are you.
The vegetables I like to use in this recipe is pretty
similar to the stuff I like to steam. Yellow & zucchini
squash, zucchini peel (not kidding; try it!), white mushrooms, shiitake mushrooms, broccoli, broccoli
stem sticks, lotus root
or rootlets, bamboo,
bean sprouts, cabbage, and carrots are the
most common ones. Because lotus is very tough and fiber-y,
I parboil them for about 10 minutes before frying them.