With just the two of us at home, this is one of my go to recipes every couple of weeks because it gives me a chance to use bits and pieces of produce that might otherwise be wasted. Seldom do I get the same combo of veggies into my stir-fry because seldom do I have the exact same things in my fridge, and never in the same amounts; however, this is one of our favorite meals.
Fresh Garlic, or garlic salt
Cover the bottom of your skillet with olive oil. (Obviously, another oil will work.) and heat to your medium setting. For me that is about 325-350.
If you are using these ingredients, it will take your onions and cauliflower the longest to soften so I start with them. I had 1/2 of a large onion and 1/2 head of cauliflower. Just use what you have.
Cook onions and cauliflower for about ten minutes; stir often. Bell peppers and yellow squash go in next.
Cook for about ten minutes, stirring often.
I like my broccoli to stay firm and retain its color so I don’t add it until after the squash has cooked for about ten minutes. I used one whole floret.
After the veggies cook for about ten more minutes, I add the sausage, about 1/2 fresh garlic pod, salt, and turn the heat down to about 300.
If I’m just serving the two of us, I usually just fix our plates straight from the skillet, add some sliced tomatoes, garlic toast for Rickey, and we have a meal!
I add a dusting of red pepper to mine and sometimes a bit of butter, and that is the way we usually eat this stir fry. Sometimes, I mix a small amount of grape jelly into Ric’s portion while it is very hot. He also sometimes likes a small amount of cream cheese stirred into his.