Stir Fry For Lunch.

Yesterday, Mr. Hawthorne and I were going to the first in a series of cooking classes at the North Carolina Aquarium. We attended the classes last year and have been looking forward since then to this year's classes. The class wasn't until 2 o'clock so we had to have something to eat before then. (And I'm certainly glad I did, but that post comes later.) I figured stir fry would be a good idea since I'd be hungry again in an hour or so.

Top board: Clockwise from top left: mushrooms broccoli green beans onions

carrots celery assorted peppers Bottom left: Fillet Mignon (The tenderloin was on sale for $7.99/pound last week.) Bottom right: sliced green onions for topping.

Turn up the heat to high, heat the wok, then add the oil in and heat it. (I prefer peanut oil for wokking.) I browned the mushrooms first, then added in the carrots, broccoli, and beans. After stir frying for about 90 seconds, I added in the celery, onions, and peppers.

I added in a bit of water to let the veggies steam a bit. Then I removed them from the wok while the veggies were still crisp.

I reheated the wok and added in the beef.

In the meantime, Xmaskatie called to say she was on the way, so I found some cooked lamb slices in the freezer and added that to the mix.

Cornstarch slurry went in- equal parts corn starch and cold water.

Then some lamb gravy and veal stock.

Add the veggies back to the mix and heat until sauce is thickened.

Sticky rice, stir fry, green onions topping.

I love a good stir fry and this did not disappoint.