Stir Fry

I had made stir fry before with a group of friends, but this was my first solo-flyin’, stir-fryin’ experience.

Zucchini, onion, mushroom, green pepper, carrots, blah di blah veggies blah blah blah.  Julienne, stir-fry, no magic here.  I was really excited about the sauce, though.  See, the problem I have with a lot of home stir-fries is that it’s just veggies and rice, with no sauce to tie it all together.

I didn’t measure, sorry:

Honey dijon salad dressing

Water

Lemon juice

Vernors (trust me)

Minced garlic

Cornstarch to thicken

Mix it up.  Heat it up.  I used the same pan I’d been stir-frying in, so it had some of the veggie-flavored olive oil in it as well.  I had added everything but the Vernors, and I could tell it needed something.  I opened the fridge, and inspiration struck.  The ginger ale works great because it added some sweetness as well as a gingery flavor.  Very nice.

After that I added the shrimp and simmered the whole thing until the rice was done.