the stir-fry of my people

And by my people, I mean Texans. This stir-fry is not the most authentically Asian, but it's healthy, quick and supremely spicy.

just in time for passover. wait, what...

Once upon a time, I was ambitious and patient enough to whisk the sauce together in its own separate bowl. But alas, these days I'm more inclined to just slosh all the ingredients in the skillet willy-nilly. Can't a busy girl get a break?

PS — My recipe is salty. Like really, salty. Like banned by the American Heart Association salty. If your palate is even half as salty as is mine, consider only using a little soy sauce and tossing in a few tablespoons of white wine or chicken broth instead. Pineapple juice might add a nice teriyaki-like sweetness to this, too.

recipe:
garlic
ginger
sesame oil
soy sauce
green tea
sriracha
sesame-ginger salad dressing
broccoli
red cabbage
red peppers
carrots
onions
cooked brown rice

Heat drizzle of sesame oil over medium-high; stir-fry all veggies. Add garlic and ginger, stir-fry for two minutes, then add some soy sauce, lots of sriracha, a little green tea and some salad dressing. Stir well over medium heat for three minutes; serve over rice with a very large glass of water, and maybe a large glass of wine, too, if it's been one of those days...