Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.
This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.
I am trying to use the crock pot a lot this week, since I have been working lots of hours at my new job. When I Googled “crock pot snow peas,” I came across this recipe from Suddenly Frugal for a crock pot stir fry. OK, so it isn’t fried. My version turned out good, but we did end up adding some extra soy sauce (so I am adding that to the recipe).
The first time I ate at Genghis Grill, my friends had to practically drag me into the restaurant. I had visions of a lot of meat and not much else. Well, the Mongolian BBQ has become a favorite! I love their Island Teriyaki sauce. I found this a sauce recipe at allrecipes.com that sounded similar. I thought this would be a good way to use the spring onions and remaining bell pepper.