vegetable stir fry

summertime food. crunchy corn on the cob and sweet carrots from the garden. travis and i rarely eat dinner together these days, due to our wild work schedules, but tonight we were both off and felt like fresh veggies. so we whipped up a delicious stir fry.

cooking in our new kitchen is wonderful. we don't bump into each other anymore and the giant island allows us to watch the olympics while chopping. travis gets pretty into it, yelling and much waving of arms. i just laugh and smile adoringly in a sick way. at him, not the uber muscly USA gymnastics team.

anyway, here's what we came up with.

first, gather your fresh ingredients of choice. we used carrot, broccoli, cauliflower, mushroom, corn on the cob, garlic, and onion. oh and that lemon. we totally forgot about that guy and didn't use him at all. whoops!

next, wash and chop your ingredients.

if you're into eating meat like us, fry up some chicken in olive oil. season with salt, pepper, garlic and onion powder, and a spoonful of sugar.

after cooking your chicken until no longer pink in the middle, remove from the pan and replace with onion, garlic, and carrots. saute those three in olive oil (or butter!) and then add some vegetable stock. cover and simmer until almost as soft as you desire.

then add the veggies that take less time to cook. add more oil (or butter!) and more of the same seasonings used in your chicken. (this is not an asian stir fry, so you won't see any soy sauce or ginger fyi.)

next, saute mushrooms in butter and add. boil your ears of corn and cut the kernels off the cob. add both of these to the mix. let the veggies simmer together for ten minutes or so.

serve over rice. use the veggie "drippings" as a sauce if you desire.

fresh and healthy meal. especially if you use brown rice, which we did not use.
because we used butter smothered white rice.
easy peasy.

whelp, travis is currently shouting at the men's gymnastic team about how much they are sucking it up. i better go comfort him.

happy summer eating!

xo