Fuzian Stir Fry

BM# 34: Week 4/ Day 1
Theme: Cooking from Sapana's blog
Dish: Fuzian Stir Fry

Week 4 of BM# 34 and the theme for this week is one of my favorite themes, 'Cooking from fellow BMer'. I love browsing through blogs, but these days I hardly get anytime to do that, so this week's theme is great to focus on just one blog, pick 3 dishes and post them.

Valli paired me with lovely Sapana who blogs at 'Cooking with Sapana'. Sapana has been blogging for about an year, but already has about 400 recipes on her blog. So you can imagine how tough it was to chose only 3 dishes for the week :-) I picked dishes based on the limited ingredients in my pantry, because this past week my husband was travelling and I didn't go grocery shopping.

Sapana has a variety of recipes to choose from, both Indian and International. So for the first day, I picked her 'Fuzian Fried Rice' recipe, but instead of making a fried rice I made just the veggie stir fry and served it with rice.

My addition to this dish were grated ginger and garlic. These 2 ingredients are for some reason always with Chinese cooking in my mind :-) I thought tofu or paneer or some kind of protein would not be out of place in this dish, next I make it I'm going to add some protein to make it a complete meal. All in all this is a spicy and delicious dish that I enjoyed for both lunch and dinner.

Ingredients:
Broccoli - ½cup, cut into florets
Carrot - 1 small, julienned
Mushrooms - 6~8, diced
Onion -1 small, chopped
Tomato - 1 medium, chopped
Green chilies - 3, slit
Ginger - 1" piece, grated
Garlic - 2 cloves, grated
Vegetable Stock - 1~2cups
Cornstarch - 2tsp
Toasted Sesame oil - 2tsp
Soy sauce - 2tbsp (low-sodium preferred)
Sugar - 2tsp
Salt - to taste
Pepper - to taste

Method:

• Heat 2tbsp peanut or vegetable oil in a large sauté pan. Add grated ginger and garlic and cook until fragrant, about 30 seconds.
• Next add onions, slit green chilies, carrot, broccoli and mushrooms. Cook on medium-high flame until the veggies start to turn lightly browned around the edges, about 3~4 minutes.
• Add the broth and bring to a boil, lower the heat and cook until the veggies are fork tender.
• In the meantime, whisk cornstarch with ½cup of water into a smooth slurry.
• Once the veggies are done, add soy sauce, sugar, salt and pepper. Mix well and bring to a boil again.
• Stir in the cornstarch slurry and cook until the gravy thickens. 
• Just before turning off, add toasted sesame oil and mix well. Serve hot over steamed rice. Enjoy!!

Lets check what my fellow marathoners have cooked today for BM# 34.