Caribbean Citrus & Veggie Stir Fry, Favorite Type of Cuisine

Hi Friends!  I hope your week is off to a nice start.  Sounds like plenty of you have been plagued by horrible weather in the U.S.  Lots of snow and frigid temps everywhere.  My parents live in Minnesota and told me in an email that they were pounded with 18 inches of snow over the weekend.  Sheesh!  I am very grateful to be in Aruba.  Trust me, I am counting my blessings, and then some!

I made this a few nights ago and everything came together in about 20 minutes and wanted to tell you about it.

Caribbean Citrus & Veggie Stir Fry
3 c of sliced/shredded veggies (this one was a blend of red, green, orange, and yellow peppers, white onions, zucchini, carrots, and cabbage with cabbage being 80% of the mix)
1 c citrus fruit (I used 1 small diced orange & 1/2 c fresh pineapple)
1 Tsp Ground Ginger
1-2 Tbsp EVOO (coconut oil would be even better, or sesame oil)
S & P, to taste
Optional: 2 Tbsp Vegan Slaw Dressing (or use mayo + dash of sugar + dash of apple cider vinegar, or prepared salad dressing such as Italian, French)
Optional: Jerk seasoning, chili powder, cayenne, cumin, curry powder, red pepper flakes, soy sauce, fish sauce, etc. to taste

Combine all ingredients, stir, and sautee until done.  I sauteed on high, covered, for about 5 minutes.

Pictures of the Process:
The Veggie Mix (blend of red, green, orange, and yellow peppers, white onions, zucchini, carrots, and cabbage)

 

 

 

 

Combine all ingredients including Vegan Slaw Dressing, stir, and sautee

 

 

I plated Scott’s with another batch of Pan Seared Lemon Pepper Grouper with Sweet Dipping Sauce that I made for him.  He requested it again because he was in love with the first batch.

 

 

Unfortunately, I didn’t eat much of the stir fry because I didn’t know when I bought the mix that there were white onions mixed in with the cabbage and I hate onions.  So, Scott and Skylar were the lucky recipients of the majority of the stir fry. 

If I was making this Caribbean-inspired meal at home in San Diego where I wouldn’t be afraid to turn on a hot oven and heat up the house, I would also add

Or add this, which is a complete Caribbean Themed Meal in itself

Caribbean Coconut Rice with Garbanzos & Veggies 

 

From yesterday’s post, glad you enjoyed my Drinks Out, Shots at Home post.  Most of you told me you also think it’s ridiculously expensive to drink out.  And it seems to be getting worse you said, and I agree!

Dessert: Raw Vegan Chocolate Mousse
Takes about 5 minutes to make.  So easy!  And no one ever guesses what’s really in it.

Tip of the Day: My Sarris Candies Chocolate Give Away!  Lots of Chocolate could be yours!

Questions
1. Is there a particular type of food or ethnic cuisine that you just love? i.e. Italian, Indian, Chinese, etc?
I am not a fan of garlic and onions, curry, or some of the predominant flavors, or foods (meat, fish) in many types of cuisines that other people seem to “love”.

I do love citrus flavors, ginger, lighter and sweeter flavors, and veggie-laden dishes, so I would say Caribbean-themed or Hawaiian-themed food is my calling.  It’s hard to label though.  Not a fan of labels, anyway.

2. Do you ever make stir frys?  What do you put in yours?  
I made this Sweet & Sour Veggie Stir Fry in San Diego recently and used up some odds and ends, and it was good!

3. Anyone stressing out about the holidays in any way?  Do Tell!
Shopping for people, the weather, trying to “get everything done” can all be stressful, I know.  That’s how I was feeling right before we left on our trip!

Have a great day, everyone!   It’s time for me to go outside and play!  I spent tons of time in the kitchen yesterday making holiday treats.  Recipe to follow in an upcoming post…