Whenever the calendar turns to a new month, I always say (to somebody, usually the dogs), “I can’t believe it’s May already!”
“Oh my god; it’s May!”
“Can YOU believe it’s May?”
“Just once I’d like it if a month did NOT completely surprise me!”
“I am so thrown off about how it’s already May, it may as well be–like–June or August. I better start my Christmas shopping.”
“Now don’t get ahead of yourself (you might say, maybe to the dogs). May is great! May means sunshine and flowers and warm weather and gardens full of vegetable seeds!”
So get yourself up and start cooking!
I made stir fry. This is easy and fun. It’s fun, because the noodles I used are curly, although you may use any other kind of noodle you like, including rice noodles or even linguini or spaghetti.
This is a stir fry using no oil, but the cornstarch and the maple syrup leave everything glossy and wonderful, so a person would never miss it. Try this for MeatlessMonday!
- For the veggies:
- ¼ cup filtered water (for "frying")
- 1 white onion, sliced
- 2 cloves garlic, sliced or minced
- 1 red pepper, seeded and sliced
- 1 tablespoon minced, fresh ginger (See notes)
- 1 yellow (summer) squash, cut in half lengthwise and then sliced
- 1 handful mung-bean sprouts, according to your preferences
- 1 cup sliced mushrooms, any variety
- 1 large head broccoli, cut into florets
- For the sauce:
- ½ cup low-sodium soy sauce or Bragg's Amino Liquids
- 2 Tablespoons cooking sherry (or Low-sodium Vegetable Broth)
- 2 Tablespoons maple syrup
- 2 Tablespoons cornstarch
- 2 Tablespoons Sriracha (or according to your preferences)
- For the noodles:
- 5 oz. Curly Japanese Noodles (or any noodles you like; or rice)
- Place the water, onion and garlic in a pan and heat to medium-high to get things going. Once bubbling, turn heat to medium and cook the onions and garlic until they begin to soften, about 2 minutes. Add the sliced red peppers and cook for 3 minutes.
- Meanwhile, place all the sauce ingredients in a small container and mix them together with a fork, allowing the cornstarch to dissolve. The peanut butter won't break down all the way. No worries, it will melt into the sauce once you add it to the cooking pan. Set aside.
- Add the ginger and the rest of the vegetables and cook until everything softens and heats through and the broccoli turns bright green, about 7 minutes.
- As the vegetables are cooking, add the noodles to a pot of boiling water and cook according to package directions (3 to 5 minutes). Drain the noodles.
- Add the sauce to the cooked vegetables and stir continuously until the sauce is glossy and well combined, about 1 or 2 minutes. Do not take your eye off the sauce! It can overcook easily.
- Add the cooked noodles to the pan and stir them to coat with the sauce.
- Serve immediately.
And THAT’S a good thing.