Cooking Vegetable Stir-Fry

After stuffing my face with seafood, Italian, subs, ice cream and my fair share of beer while on vacation, I figured it would make sense to eat a little lighter last week. With that in mind, I decided to give the recipe for Vegetarian Stir-Fry (page 184) a shot from my Betty Crocker Healthy New Choices cookbook. The recipe was pretty simple, so after I got my groceries dropped off from the store, I was all over this one.

Basically you chop a bunch of vegetables up (I went with onion, asparagus, cauliflower and zucchini), cook them on the stove top in a mixture of soy sauce, corn starch and apple juice until everything’s tender. Toss in some garbanzo beans and you’re good to go.

When I mixed the soy sauce/apple juice mix together I tasted it and it was great. I love soy sauce and the addition of apple juice was an interesting touch that tasted exactly like you would think those two flavors would taste together, if you’ve ever thought about that.

The problem, I think, was that it wasn’t enough sauce and the flavor didn’t really incorporate as well. If I make this one again, I’ll remember that. Like I said in the post I linked to above about this Betty Crocker book, sometimes the flavors don’t come out very strongly, which can be a bummer. The food wasn’t bad, but it wasn’t awesome either and I think it could have been. It could be as simple as adding more apple juice or soy sauce or going a little heavier on the sauce, but something can be done to really knock this one out of the park.



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