Stir-Fried Vegetables With Gouda

 

 

The recipe says to serve this wonderful concoction on English muffins, which, according to my scribble in the cookbook, is “great.” I experimented this time with serving the cheese-glazed vegetables on better-for-you whole grains.

The recipe is in my battered copy of Stir-Fries from Better Homes and Gardens’ Cooking for Today series.

We liked the cheesy veggies served on Seeds of Change Seven Whole Grains blend, which comes precooked in a 2-cup microwaveable pouch. That brand can be pricey for the amount you get. I also cooked a commercial blend of barley, lentils and split peas. It was porridge-like and bland and gloppy (that’s an official cooking term) and did nothing for the vegetable mix. The fact that it was healthful didn’t make me want to eat it. I’d recommend a wild-rice or rice blend as a base if you want to skip the English muffin.

Be sure to take the vegetables off the heat, as directed, before stirring in the cheese-flour mixture. I forgot, and the cheese got clumpy (see photo).

 

 Stir-Fried Vegetables With Gouda

 

1 tbsp. cooking oil (more as needed)

4 medium carrots, thinly bias-sliced (2 cups)

1  medium zucchini, thinly bias-sliced (1 1/4 cups)

8 oz. fresh mushrooms, sliced or quartered (3 cups)

1 medium bell pepper, cut into thin 2-inch strips (1 cup)

3 green onions, sliced (1/3 cup)

1 tsp. dried savory, crushed (I used thyme)

1/8 tsp. pepper

2 cups shredded Gouda or Edam cheese (I used smoked Gouda)

1 tbsp. all-purpose flour

4 English muffins, split and toasted (or cooked grains or rice)

 

Pour oil into a wok or 12-inch skillet (add more oil as  necessary during cooking). Preheat over medium-high heat. Stir-fry carrots and peppers in hot oil for two minutes Add zucchini and stir-fry 1 minute more. Add mushrooms and stir-fry another minute.

Add green onions, herbs and pepper; stir-fry about 2 minutes or until all the vegetables are crisp-tender. Remove from heat.

Toss cheese with flour. Gradually stir cheese mixture into vegetables. Stir till cheese is melted. Spoon immediately over toasted English muffins (or grains/rice)

Serves 4.

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