Kitchen Sink Stir-fry

Sometimes you just gotta go fusion. Bow tie pasta in a stir-fry??? Well, it's what we had leftover in the fridge, so it's what we used.

You can use any veggies you have for this. We were trying to catch-up on our farm share so used a variety. 'bout this time of year, we can start to fall behind on the vegetable eating because the boxes are getting fuller and fuller. Add a weekend away from the crisper and suddenly you have more than you know what to do with.
So I used:

snow peas
carrots
onions
green beans
zucchini
garlic

The important thing in a stir fry is to cook things according to the length of time they take rather than just dumping it all in the pan at once. So I started with the carrot and onion, added the greens beans a bit later and then finally the peas and zucchini. I added the garlic with the sauce. I always add my garlic and/or ginger at THE END of the process, not the beginning as most recipes usually instruct. When you add at the beginning it, at the very least, loses some flavor and, at the worst, it will burn!

So when the veggies were done I added some sauce- some oyster sauce, soy sauce, about 3/4 cup of stock, a few drops of hot chili oil, and a TB. of cornstarch, all mixed together and then poured into the pan. Cook until the sauce thickens, stir in the pasta, heat through and serve.