As I prepared this stir-fry, my 5 month-old son was in his play-table right next to me, so I showed him the vegetables before I chopped them; he loves feeling the texture of things right now, so he enjoyed touching the broccoli, a mushroom, and he really liked the pea pod! Why not start him young at knowing and loving his vegetables!

I’ve been craving Chinese food–it just brings comfort when things are quickly changing around you; the budget is tight, so I created a new recipe with what I had. Stir-fry melds wonderful meat with colorful veggies, and even though it is easy to call a Chinese place for take-out…why not make your own?

1 ½ lb of chicken or pork, cubed

2 Tblsp. regular soy sauce

1 lb. broccoli, chopped

6 green onions, white tops chopped, green tops cut into 1-in.

½ lb. green pea pods

1 lb. white mushrooms, sliced

1 small zucchini, sliced

1 green pepper, chopped into bite-sized pieces

2 tblsp. oil

Sauce ingredients:

1 ¼ cup beef broth (2 cubes and 1 ¼ cups water)

¼ cup sweet soy sauce

3 Tblsp. chili garlic sauce

1 tsp. ground ginger

½ tsp. ground black pepper

1 tsp. salt

3 Tblsp. cornstarch

Mix the regular soy sauce with the meat and let sit for 10 minutes or until you have the vegetables chopped. Prepare the vegetables.

Mix together the sauce ingredients and have ready. Heat up a wok (if you need a wok, check out this one:   Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) over a medium heat, place 1 Tblsp. of the oil in the wok and then add the meat, the white onion tops and the stems of the broccoli (if you are using them!) and stir-fry for 7-10 minutes (or until the meat is cooked). Continue reading →