Ode to Summer Stir-Fry

https://mmopage.com/news/6i9weyild Oh Stir-fry. You are this gardener’s staple meal.

http://www.wowogallery.com/86r0z78 I don’t think I made a lot of stir-fry before I grew my own vegetables. Now I make it a lot in the Summer, because I can throw whatever I have ready in the garden, into the wok, and end up with an amazing meal full of the fresh-from-the-garden flavor!

https://gungrove.com/tnssqkfswdl The star of this stir-fry is really the Chiogga beets. I barely put any sauce on this and the beets give it a really nice flavor!

https://equinlab.com/2024/01/18/ago2j9gjb Summer Stir-Fry

Ingredients-

Buy Carisoprodol 1/2 pound sugar snap peas
4-5 medium to large beets, boiled and chopped
1 pound carrots, chopped
1 pound broccoli, chopped
3 cups mustard greens, chopped
1 bunch green onions, chopped
4 cloves garlic, minced

https://therepairstore.ca/7aoh6vqic34 Sauce-

1 tablespoon sesame oil
1 tablespoon honey
3 tablespoons soy sauce
1/4 teaspoon crushed red pepper

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https://serenityspaonline.com/p5lylsve1n Hand shown for scale. Some of my beets are huge!

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http://www.wowogallery.com/kvqytwlbukq Cook beets in pot of boiling water until tender, usually about 30 minutes depending on the size of the beet.

https://sieterevueltas.net/4vfqhg8 Here are those cool stripes I have been talking about!

https://www.prehistoricsoul.com/1z2edw12 Heat olive oil in wok or large skillet over medium-high heat. Add carrots and garlic, sauté for a few minutes.

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Add sugar snap peas and sauté for another couple of minutes.

Add broccoli and sauté until wilted/tender.

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https://manabernardes.com/2024/hqzt0o6xxk5 Add green onions and toss a few times.

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Add the mustard greens and sauté until wilted, season with salt and pepper and serve over rice.

This is also good with marinated fried tofu (which I would make first with a similar sauce). It makes really good leftovers too!

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