June 7

Edo Sushi Leftovers and New Stir Fry

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• Lemony Vegetable Stir Fry [View Recipe]

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  Ingredients

  • 1/2 tablespoon oil
  • 2 cups onion (halved and sliced)
  • 1 tablespoon ginger (minced)
  • 12 baby carrots
  • 3 ounces mushrooms (sliced)
  • 1 cup snow peas (rinsed and ends picked off)
  • 2 cloves garlic (minced)
  • 1/2 medium lemon (freshly squeezed and zested)
  • 1/2 teaspoon soy sauce

  Instructions

  We want to get all our ingredients ready before we start to cook our stir fry. We have a bowl with our sliced onions and another with our mushrooms. We slice up our baby carrots, yielding about 1/2 cup, and put them in a bowl with the ginger. We cut our snow peas in thirds and put them in another bowl with our garlic. In a small measuring cup, we combine the ingredients for our sauce: the zest of the half of lemon, 1 tablespoon plus 1 teaspoon of lemon juice, and the soy sauce.

  We heat a large frying pan with the vegetable oil over medium-high heat. When the pan is hot, we add the onions and stir for about a minute. Next we add the ginger and carrots and stir-fry for another minute. We add the mushrooms next and after about 2 minutes when the mushrooms are getting tender, we add the snow peas and garlic. After a couple of minutes all the vegetables are tender-crisp tender, and we add the lemony sauce. We stir and serve.

• Chicken Teriyaki, leftover from Edo Sushi
• White rice