Prior to this, I’ve done 2 stirfry recipes (methods?) in my other Meatless Monday posts. Both of which required the use of minced garlic. The thing is, not everybody likes the taste of garlic and some people (like staunch Buddhists) don’t consume garlic at all. Here’s another simple Chinese-style stirfry method that I use. It’s basically 3 ingredients and takes less than 15 minutes from start to end – HOW EASY IS THAT?!
Ginger & Sesame Oil Stirfry
Serves 2. Prep Time: 5 minutes. Cooking Time: 10 minutes.
3 tablespoons Sesame Oil
1/2 cup of sliced ginger
2-3 cups of any kind of chopped veggies of your choice (I just used a frozen pre-packaged mix)
1. Peel ginger root, cut into thin slices, then julienne them into matchsticks.
2. Heat the sesame oil in a frying pan or wok.
3. Add the ginger matchsticks into the oil and fry till they turn golden brown.
4. Add the veggies (I don’t even bother defrosting mine) and fry till vegetables are soft.