Stirred, Not Shaken

Whenever I have a fridge full of a little of this and a little of that, I think "stir fry!" Nothing except soup combines diverse elements into a cohesive whole quite so nicely as a stir fry.

This time, we had a slice or two of lamb left from Easter dinner, still pink the way we like it, and a whole bunch of veggies in the fridge. A tumble of broccoli florets plus the peeled, sliced stem, a few mushrooms, two cloves of garlic, minced, half an onion, two sticks of celery and a handful of cashew nuts.

Even the rice was a motley mixture of the ends of two packages, a tad of the red rice from our CARE package and enough of the sublime Massa brown rice to fill the cup the rest of the way. I sliced the lamb into mouthfuls and sauteed all the different ingredients in order of their density so they'd all be done at the same time, including just a brief sizzle for the lamb and a drizzle of shoyu plus lots of fresh black pepper.

The result was a deeply satisfying dinner that felt healthy while still delivering a rich flavor punch and ready in less than an hour (the Massa rice is more than worth the 50 minute cooking time). I sometimes forget how much fun stir frying is - and love rediscovering it each time!