June 1, 2020

Oven Stir-fry

Oven Stir-fry

Janine Pineo Photo | Oven Stir-fry

I know that name sounds rather odd. But the concept was a simple one when I came up with it.

I wanted a stir-fry but had been cooking all afternoon and didn’t want to stand over the hot stove and oven to cook it, especially since everything else was already in the oven.

That made me think: Why not toss the vegetables together and pour the sauce down over it and bake it in the oven?

What is the worst that could happen?

The vegetables would still be edible unless they burned to a cinder. And the worst was probably that I would have to whip things into soup form and pretend I meant it for that.

The result, however, was delicious. And the best thing about it was that I could use any combination of vegetables, just like any of my stir-fries.

The sauce is a garlic-pepper one and can be hot if you use the amount of pepper I do. Use less if you like it less spicy.

As for the amount of liquid I use, keep in mind that the vegetables are full of water so that sauce will increase in size as it bakes.

One last thing: The vegetables listed are the ones pictured for this version. You can use whatever you have in whatever quantities you like. If you only have two carrots and more squash, then go for it.

I love recipes like this.

Oven Stir-fry before it is baked

Janine Pineo Photo | Oven Stir-fry before it is baked

Oven Stir-fry

5 carrots (farmers market size, which is about 1/2 the size of grocery store)
5 salad turnips
1 large shallot
1 small head broccoli
5 mushrooms
1 red pepper
1 green pepper
3 small summer squash or zucchini
3 celery stalks

2 cups water
2 teaspoons Better Than Boullion chicken boullion
2 tablespoons soy sauce
1 teaspoon coarse-ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon cornstarch

Preheat the oven to 350 degrees.

Slice or chop vegetables according to your preference as you would for a stir-fry. If you use broccoli, also chop up the stem (unless it is tough) because it will cook nicely and you won’t waste any of it.

Toss the vegetables in a 13x9x2 pan, preferably glass.

In the measuring cup, mix the water, boullion and soy sauce. Stir in the spices, then whisk in the cornstarch.

Pour the sauce mixture evenly over the vegetables to spread the spices as much as possible. You don’t need to stir afterward.

Cover the pan with aluminum foil and place in preheated oven.

Bake for at least 30 minutes for crunchier vegetables. Cook longer for softer vegetables, about 45 minutes. The temperature can be higher, too, if you are cooking other dishes in the oven. Adjust time accordingly.

Carefully remove the aluminum foil, avoiding the escaping steam. Toss the vegetables with the sauce to coat.


Notes: You can halve the recipe and use a smaller casserole dish. The recipe version makes a huge dish, but it warms up great as leftovers.

– Janine Pineo