I have been told that stir fry is usually the first thing people learn to cook, but I grew up in a household of all-American meals, so this was a new and exciting time for me. I used only broccoli, and the sauce, which was supposed to be a sweet-and-sour combination, consisted of:
3 tbsp vegetable broth
1 tbsp soy sauce
2 tsp balsamic vinegar
2 tsp brown sugar
dash of chili powder
Under the unsure direction of my beloved roommate, I heated some grapeseed oil in the wok for a couple of minutes on medium heat, and then added half of the broccoli and poured in the mixed up sauce. After a minute, I added the rest of the broccoli and stood there for a few minutes, whereupon I declared it done. For me, raw vegetables are as delicious as cooked ones (and often more so!), so whether they were cooked or not was unimportant. To the mixture I added a tsp of cornstarch dissolved in cold water to thicken it up, and dumped it on a plate.
It was delicious! But there were leftovers, so today I used them in my lunch. This is simply a whole wheat wrap with the stir fry remains, basil-tomato feta cheese, and a few walnuts on top. I wrapped it up and brought it to class with me, expecting it to be a strange combination, but I was pleased to find that the flavors went well together like SO!