Julie Bove wrote:

> All of the stirfry recipes I've ever seen have soy sauce in them. No matter
> though because as I said, nobody here likes stir fries. My daughter will
> eat most vegetables raw, some vegetables cooked to death and no vegetables
> stir fried. Nor do I, nor does my husband.


I have stir fried veggies without sauce. Think of stir fry as a cooking
method rather than a recipe genre.

Here's one recipe:

I put a little peanut oil in the wok add some minced garlic and shallots
and stir fry whole green beans. If you feel you need any liquid a
tablespoon of chicken or vegetable broth does the trick. The green beans
are crisp-tender and much more flavorful than steamed or (gag) boiled.
The fast cooking of a stir fry, I've been told, preserves more vitamins.

Summer squash, like zuccini and yellow, work wonderfully when cut in
large "matchstick" pieces.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life