SHREDDED VEGGIE
STIR FRY

by Florence W. Deems
I had some bacon fat left over, so it started with that and got added to, depending on what I found in my fridge.
Note: All amounts of the ingredients used depend entirely upon the taste of the chef.

Ingredients

One small carrot, shredded (I used a box grater)

One very small rutabaga, shredded (about equal parts carrot & rutabaga)

1/8th Spanish onion, thinly sliced

1/3rd small radicchio, thinly sliced

4 shiitake caps, thinly sliced

1 c sugar snap peas (in pod), chopped in 1/4 inch pieces

half a medium tomato, chopped small to match peas

1/4 to 1/2 cup coconut milk

Cooking

Put the carrots, rutabaga, & onion in a skillet with the hot fat. Stir-fry for a few minutes. And then add radicchio & mushrooms. Stir-fry the mixture for another few minutes. Then add peas and tomato pieces, plus coconut milk.

Next add salt & ground pepper to taste and basil dried flakes to taste.

Stir and cover and simmer for a few minutes. I also added about 1/4 cup water - but that was too much - made it too soupy.

Makes 3-4 servings if having other side dishes; or 2 servings if this is the only side dish. Serve this way in bowls.

VARIATIONS

  1. Serve over cooked rice or pasta.
  2. Add grated or shredded cheese of choice before serving.
  3. Use cayenne pepper for a little "heat."
  4. Use mixture to stuff potato skins.
  5. Stuff grape leaves.
  6. Vary by adding other spices and herbs of choice.
  7. Use sweet cream or half-n-half instead of coconut milk.
  8. Cool and serve over lettuce leaves as a cooked salad, with fav salad dressing.
  9. Use your own combo of thinly sliced or shredded veggies.
  10. Instead of bacon fat, use your fav frying oil.
  11. Puree some of the veggies and use as a thickener for gravy - this eliminates the need to use flour or corn starch for thickening gravy.


Back to Let's Cook

Tone By Tone Dot Net