Stir-Fry

 I really like Stir-Fry and I think it is a great meal to use up a little of a lot of vegetables.  Here's what I did this time, it most likely will be different next time :)

I forgot the onion and celery in the picture, sorry.

Broccoli and Cauliflower broken into bite size pieces
1 Carrot, julienned
1 small Yellow Squash, julienned
1 Red Bell Pepper, sliced
1 pkg sliced Mushrooms
1 Rib Celery, sliced
1 Onion, chopped
Leaves of Salad Savoy
2 boneless, skinless chicken breasts, cut into bite size pieces

Directions:
1.  Marinate the chicken.  I used a Lawry's Sesame and Ginger Marinade that I needed to use up out of the refrigerator. 
2.  Heat 2 Tbsp oil in a skillet (I don't have a wok, so I use a skillet) plus about a tsp or sesame oil.  Add chicken, reserving the marinade.  Cook chicken until done, about 5 minutes depending on the size of your pieces.
3.  Remove chicken from oil and set aside.  Begin adding vegetables to the oil.  Start with veggies that need the longest cooking time, like the savoy and cauliflower, or that will flavor the rest of the veggies, like the onions.  Cook for about 3-4 minutes, then add the rest of your vegetables, like your squash and celery.  Add the reserved marinade and cook for another 3-4 minutes or until your vegetables are tender-crisp.  Serve over rice.

Verdict:  I loved it, but of course, I love my vegetables.  I love that you can throw in whatever for stir-fry and it tastes yummy.  Each of my kids got some, and then they could pick out the vegetables that they did and did not like.  All of them ate their broccoli, but only some of them ate their mushrooms.  I only did a little bit of chicken for the whole family, and it would be really easy to make this a meat-free meal by leaving it out all together.