Incredibly fragrant, fresh and healthy
This is another really quick, easy and healthy recipe that will make your taste buds and tummy happy 🙂 I really love this dish (and I’m saying this after eating it around 5 times in the past 2 weeks because it’s just so great!), because the soy, ginger and garlic marinade adds so much flavor and frangrance to the whole dish – you gotta love it!
Basically, you can adapt which kind of veg you use depending on your own preferences, what you have in the fridge and what’s currently in season, but I really liked a combo of red bell peppers, carrots, broccoli, green asparagus, mushrooms, spring onion and zucchini. As you can imagine, this is also a great dish to use up left-over veggies.
I know that most of the time I’m not that serious about leaving everything to marinate, but in this case there is no fast track as marinating the meat for a few hours makes all the difference. If you work all day just do it the night before. You’ll see, the work will pay off 🙂
One more important thing: you really want your veggies to stay crisp so make sure you don’t fry them to long. For this to work you have to take into consideration how long each of the difference kinds of veggies will take and sort them from hardest to softest and add them one by one (i.e. the broccoli florrets first and the mushrooms last). Having said that – let’s get started: Continue reading