Stir Fry

No, not the song by Migos - although it's cool to listen to them, when I'm stir frying. Today, I want to share about stir fry vegetables.

In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables, that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low too. Not only that, we can cook with any mixture of vegetables, to gain all the healthy elements available in each vegetable.

Initially, I started cooking stir fry to make my kids eat vegetables, they wouldn't generally otherwise eat, like broccoli, beans, snow peas, or baby corn. With time, my kids grew accustomed to the vegetables, and, even more, to the delicious taste of the simple flavors involved. The dish became a common sight on our dinner table. 

Nowadays, stir fry vegetables are a request from the family. I usually use a combination of carrots, French beans, broccoli, mushrooms, cauliflower, baby corn and snow peas. To them, I add some yellow, green and red bell peppers, to make the dish look colorful. At other times, I like to use up whatever veggies I have left in my kitchen, in a quick and healthy stir fry. 

The method to stir fry is simple - it's easy to learn and quick to make. Whenever we have guests at home, this dish is on the menu. Regardless of the other items on the table, I can rest assured there won't be any leftover plates of stir fry vegetables, when my guests leave. attracts my guests and they enjoy it.