I once heard a rumor that Martha Stewart eats SpaghettiO’s and beef jerky for dinner every night. While I’m pretty sure that isn’t true, I do believe after slaving away on gourmet recipes and “good things” all day long, the last thing she wants to do when she gets home is make a labor intensive, delicious meal.
While I’m no Martha, and truly have no excuse not to make something remarkable every day, I usually eat a pile of vegetables for dinner most nights of the week. Vegetables, any or all that happen to be floating near the bottom of the “crisper drawer” in the fridge get tossed into a hot pan with some soy sauce and garlic and voila! Soup’s on! Err, rather, stir fry’s on!
If it weren’t so darn satisfying, I’d stop eating it four times a week. I guess I’ll just have to wait until I get burned out on it. Like that time I ate hummus for every meal for six weeks, then shuddered at the sight of a chickpea for a full year.
Ingredients
Serves two
1 ½ tablespoons olive oil
1 branch of broccoli sliced into florets and half-inch pieces of stalk
4 cloves garlic, minced
1 teaspoon freshly grated ginger root
1 cup slices mushrooms, any kind – cremini, shitake, portobello, etc.
1 cup frozen corn
2 teaspoons mirin or rice wine
1 to 2 tablespoons soy sauce
black pepper
2 scallions/spring onions, sliced into small discs
Method
Heat oil in pan or wok over medium-high heat until hot. Carefully place in broccoli and sauté two to three minutes. The broccoli will turn bright green as it sautés.
Add garlic, ginger and mushrooms and sauté until the mushrooms soften and begin to release their liquid.
Add in frozen corn, mirin, black pepper to taste, and one tablespoon soy sauce. If you feel that isn’t enough soy sauce (it all depends on the mushroom liquid content) add another tablespoon. Sauté until the corn heats up, about three to four minutes.
Take the pan off the heat and add scallions. Toss to incorporate and serve!