Question for the Cooks on my list

[velvetpage]

First, let me say I'm an indifferent cook. I grew up in a household where vegetables came either from the freezer via the microwave, or from a can via a pot on the stove. When I got married, I had to learn to cook veggies to make them palatable, and I had to get more of them into my diet than I grew up with.

I have recently developed an easy stir-fry veggie recipe involving green pepper (or another colour when I can afford it), onion, zucchini, and mushrooms. I cook these in a stir-fry pan with a bit of grapeseed or olive oil, and just about the time the mushrooms are done, I add some Club House Lemon and Herb seasoning. Sometimes I add egg or sausage, sometimes I do these on the side. It's easy, and even the baby gobbles them up.

The problem is, I'm bored with it. My question is: what can I do to change the flavour and/or texture, that will not add either a lot of time/steps to preparation or a lot of spices that Elizabeth won't like?

Any and all suggestions appreciated.

Comments

[velvetpage.livejournal.com]

I could see myself doing any of these. Especially if I could use frozen broccoli. (I know you lose vitamins that way, but it's much, much easier. Would someone in your household happen to know exactly how much I'm giving up by using the frozen stuff over the fresh?)

I already have jarred garlic, and I often add a bit of that. I'll invest in the ginger tout de suite. That, plus the soy/starch gravy stuff, should spice things up a bit. Elizabeth is a pretty good eater, but ginger has not been one of our staples. We'll have to see. The worst that can happen is she ends up eating a yogurt/fruit/cereal dish for dinner after turning up her nose at my veggies. :)

[sythyry.livejournal.com]

Ask vicki (beetiger) about the fresh/frozen -- she's a professional food scientist and knows much of such things.

Rhys loves ginger best of all! Some weeks, at least.

[sythyry.livejournal.com]

For another variant, try European seasoning: stirfry in butter or olive oil. Add some Green Herbs (fresh or dry basil, oregano, thyme, marjoram, rosemary, sage, parsley, savory, etc.) towards the end. Make a sauce with stock/boullion and cornstarch, as above. Add a splash of wine, for extra Europeanicity.

(I usually do this one with chicken breast, browned in the pan first thing. The chicken comes out rather dry and Rhys doesn't like it that way, though.)