This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor, and here’s my favorite thing about it: You can prep all the veggies and make the sauce up to 24 hours in advance, and just keep them in separate containers in the fridge. Then, when you get home after a crazy-long day, all you have to do is heat the oil in a skillet and you’ll have dinner within about 12.112983474 minutes.
Serve it over rice. Serve it over noodles. Eat it straight out of the skillet, it doesn’t matter.
I could eat dishes like this every day for the rest of my life.
(Pssst. This recipe is in , which will be out tomorrow! I’ve been workin’ hard on this one and I’m excited it’s finally here. In other news, I need to get back on the treadmill fast.)
In a small bowl, mix together some soy sauce, sherry, brown sugar, cornstarch, sriracha, and fresh ginger. Yum! Set this aside for a second.
Heat some oil in a large, heavy skillet over medium-high heat. Add some chunks of onion and chunks of bell pepper. I used red and yellow, but you can use green or even purple if you have them! The veggies you use in this dish are up to you. Just add the firmer veggies first, to give them a chance to cook.
Then add some minced garlic and cook it for about a minute more, stirring continuously to make sure the garlic doesn’t burn.
Now you can start throwing in the other veggies! Add big chunks of zucchini…
And stir it in, cooking for 2 minutes more.
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