Vegetable Stir Fry #1

1 green bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 sweet onion, sliced into thin strips
6-10 baby carrots, sliced into thin strips
2 teeth fresh garlic, chopped
1 zucchini squash, sliced into half-moons (1/4 inch thick)
1 can (6.5 oz) sliced mushrooms, drained
1 roma tomato, sliced into thin wedges
garlic powder (about 1 tsp.)
soy sauce (about 1/4 cup)
toasted sesame oil (about 2-3 T.)
5-10 drops fish sauce

Coat a fry pan or wok with cooking oil (I use sunflower or safflower, usually). On medium-low heat, saute peppers, onion, carrots and garlic for 6 minutes. Add zucchini and saute for 3 more minutes. Add the mushrooms and saute until all vegetables are tender, yet still firm (about 3 minutes). Remove from heat. Stir in mushrooms. Add garlic powder, soy sauce, sesame oil and fish sauce to taste. Serve over short grain brown rice.

Banana's Notes:
I do vegetable stir fry a lot. It is one of my tried and true specialties. I never make it the same way twice, I just use the vegetables I have at the time I make it. So, stay tuned for several more vegetable stir fry recipes with different variations.


I took a picture of the meal, so if I can figure out how to post it to the blog, I will add it later. I always love to see pictures of what other people make. It makes it more real to imagine how it will look and taste.

Be careful with the fish sauce. It is strong stuff. It is made from anchovies. It has a strong smell, but it does not taste like it smells.

I usually mix up a stir-fry and add the sauces to it, then Noj always adds more soy sauce and toasted sesame oil. He also loves garlic and adds more garlic powder to his portion. I guess you just have to figure out what your taste is for those seasonings.

We ate this dish with fresh fruit, and it made up the whole meal. These days, most of my meals are quick and many are just one dish.