Stir-Fry, Not Deep Fry!

stir-fry is a great go-to dish to whip up when you are hankering for a hearty and flavorful, yet light and refreshing, meal in the depths of the winter cold. at the same time, use up all of those seemingly random vegetables that are on the verge of going bad! experiment with different flavors, but try to always incorporate a yummy protein, and serve it over a toothsome whole grain. get out some cutting boards, invite the girls over, pour some red wine, and get chopping! here is my latest stir-fry favorite; send me yours!

serves 4

1 1/2 tablespoons extra-virgin olive oil (or try sesame or peanut oils for a nutty flavor!)
2 cloves garlic, thinly sliced
2 cups shiitake mushrooms, sliced
2 cups broccolini florets and stems
1 red bell pepper, sliced
1 black radish, peeled and thinly sliced
2 cups sugar snap peas
2 whole carrots, shredded (break out that Swissmar peeler!)
salt
crushed red pepper flakes
2-inch piece fresh ginger, peeled (scrape with fork to remove skin) and thinly sliced
2 eggs

1/4 cup peanuts, chopped
soy sauce
2 cups cooked brown rice

heat olive oil over medium-low heat in a large sautee pan. brown garlic in oil. turn up heat to medium, and brown mushrooms. add veggies, one at a time, to allow for browning and adding a pinch of salt with each addition. when veggies are tender and brown, flavor with crushed red pepper and ginger. form a hole in the center and crack two eggs into the hole, break the yolks, and scramble to cook through. now, stir it up! enjoy over brown rice, sprinkle with chopped peanuts and a bit of soy sauce. yum.