Mother Earth Living

Dancing in the Kitchen with Garlic: Garlic Stir-Fry

By K.C. Compton
January/February 2007
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Garlic Stir-Fry
Serves 4

Serve this warming stir-fry over brown rice. You can add chicken and/or thinly sliced beef after you add the onion and before adding the garlic, if you like.

  • Olive oil, to cover bottom of large skillet
  • 1 large onion, chopped
  • Several cloves garlic, minced
  • ½ teaspoon powdered ginger (or ¼ teaspoon freshly grated)
  • ½ cup sliced carrots
  • ½ cup small broccoli florets
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 cup fresh mushrooms, sliced
  • 1 egg
  • Soy sauce, to taste
  1. Heat oil in a large skillet over medium-high heat. Sauté onion in hot oil.
  2. Add garlic, ginger, carrots and broccoli; stir for a minute or so, then add squash and stir.
  3. Add bell pepper and mushroom last; cook only slightly (I like the pepper still crunchy).
  4. Beat egg in a separate dish and pour it over ingredients in skillet, stirring quickly. Add soy sauce.
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