Tons of: Vegetable Stifry

Yup, another vegetarian meal was on the menu for last night.  No - we haven't switched to a vegetarian diet, but grocery shopping is a bit more satisfying when 85% of the cart comes from the produce section and I hardly even ventured into the dreaded center aisles.

This stirfry utilized some yakisoba noodles we had on hand, even though they were masked by the copious amounts of vegetables I threw in.  This baby made a giant wok full of stirfry - our fridge is screaming at us to eat leftovers.

In this stirfry we've got (in order of cook time)

• 1 zucchini, sliced & quartered
• 1 bunch of bok choy, just the leaves sliced
• 1 head of cabbage, quartered then sliced nice and thin (coleslaw style)
• 5 or so mushrooms, sliced
• 2 carrots, thin ribbons from using the vegetable peeler
• 1 red bell pepper
• 1 package of yakisoba noodles

Cooking the vegetables created enough moisture in the wok that only a minimal amount of sauce was necessary.

Sauce:

• a few tablespoons of lime juice
• few dashes of rice vinegar
• quite a few dashes of red pepper flakes
• few dashes of soy sauce
• 1/4 cup or so of teriyaki sauce

Like I mentioned before - this made tons!  Looking forward to leftovers as lunch, plus another dinner later on. YUM :)