But, as usual, I digress. Why were we searching for cute little corn cobs anyway? Well, Austin insisted we needed them for that evening’s stir-fry. I had decided that’s what we were having for dinner because it seemed like the perfect way to make a dent in a seemingly bottomless bag of dried shiitakes and my ever-growing supply of peppers and zucchini. These veggies, along with the corn, made for fresh and summery-tasting stir-fry. For a protein boost, I served the stir-fry over a bed of nutty-tasting quinoa.
Even though it involved a fair amount of chopping, the meal was easy to prepare and came together in about half an hour. So if stir-fry is such a quick, not to mention tasty and versatile, meal why don’t I make it more often? Probably because I’m too busy working my way down a list of new, and usually more complicated, recipe ideas. I’ll try to remind myself that quickie old faithful dishes deserve some love too.
Summer Stir-Fry over Quinoa
Makes 4 servings
- 3 tablespoons olive oil
- 1 1/2 cup dry quinoa
- 3 cup water
- 1/2 teaspoon salt
- 1/3 cup soy sauce
- 1/2 teaspoon powdered ginger
- 1 tablespoon lemon juice
- 2 teaspoons chili and garlic paste
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 medium carrots, sliced into 2.5 inch / 3 cm thin matchsticks
- 2 Anaheim chilies or 1 green bell pepper, sliced into thin strips
- 1 zucchini, sliced into thin matchsticks
- 1 15 oz / 425 g can baby corn, cobs drained and halved
- 1 cup sliced dried shiitake mushrooms
- Optional: Sliced scallions for garnish
2. Whisk together the soy sauce, ginger, lemon juice, and chili-garlic paste. Set aside.
3. While the quinoa is cooking, heat the remaining oil in a large skillet or wok over medium-high heat. Toss in the onions and garlic and cook until the onions start to soften, about 3 minutes. Next add the carrots and peppers, cooking for another 3 minutes. Then stir in the baby corn and zucchini and fry for another 3 minutes. Lastly, add the dried mushrooms, stirring to incorporate them into the mixture. Turn the heat off and stir in the sauce. Let the stir-fry sit for about 5 minutes, then serve over the cooked quinoa, garnished with scallions if you'd like.