Stir Fry with a new twist

The start of a stir fry meal

When we cook a stir fry meal it's usually because we have a bunch of veggies that we want to use before they go bad. That's what we were doing last night.

We had some radishes left over from the salad we fixed over the weekend. They were pretty big radishes. So I used Google to find out if radishes could be cooked. I'd never done that before. And yes, they can be cooked. Cooking them actually enhances the sweet flavor they have. So they were the first ingredient I cut up to go into the stir fry. Here's an article about cooking radishes: How to Cook Radishes and a Simple Radish Stir Fry

In addition to the radishes, we added some items we had left from our CSA box: snap peas, green beans and garlic. We used broccoli, green onions and bean sprouts from Mother's Market. (We also fry things in olive oil.) And we topped it off with some low-sodium soy sauce. I added some La Choy Chinese Noodles to mine but Doug ate his plain.

If you're looking for a good low-sodium soy sauce, I've added a photo here of the bottle we bought. It has 12% sodium.



Low-sodium soy sauce




Stir fry with La Choy Chinese Noodles



 

Stir fry without the Chinese Noodles