September Vegetable Stir-Fry
Ingredients
2 cups of broccoli florets
1 cup of sliced bell peppers
1 cup of sliced carrots
1 cup of snap peas
2 tablespoons of olive oil
2 tablespoons of soy sauce
1 teaspoon of minced garlic
1 teaspoon of minced ginger
Salt and pepper to taste
1 cup of cooked rice
Method
Heat the olive oil in a large frying pan over medium heat.
Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Toss in the broccoli, bell peppers, carrots, and snap peas, then cook for 5-7 minutes until tender.
Pour in the soy sauce, and season with salt and pepper. Stir well to coat all the vegetables.
Serve the stir-fried vegetables over the cooked rice.
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