This recipe idea came to me from remembering when I was a Brownie. We made (what was then called Mulligan Stew) where all the girls brought a can of soup and we mixed it all together to be on big soup. Tall Cool ☺ne says it's called Stone Soup. Basically I took all the leftovers in the the fridge and sautèd them together to make a big ole magnificent stir fry.
Canola oil
1 lb. onion sausage, casing removed
1 lg. zucchini, chopped
8 oz. whole mushrooms, halved
1 lg. onion, chopped
1 head broccoli florets, separated
8 oz. bag fresh baby spinach
8 oz. shredded carrots
1 large tomato, chopped
1 cup artichoke spread
2 tbsp. corn starch
3 tbsp. soy sauce
¼ tabasco sauce (sweet & spicy)
¼ cup water, (more or less)
In WOK add 1-2 tbsp. cooking oil. Cook the sausage until no longer pink, remove from pan, cover with aluminum foil to keep warm. Drain grease from pan.
Add 1 tbsp. oil to pan and heat 1 minute. Add zucchini, onion, broccoli, carrots and sauté for about 5 minutes. Add mushrooms, tomato and spinach and cover. Cook another 2-3 minutes. Add tomato and artichoke spread and cook 2-3 more minutes, covered.
Uncover and stir in sausage.
In measuring cup, combine corn starch, soy sauce and tabasco sauce and mix well. Make well in center of WOK by pushing veggies up against sides. Pour sauce into center and stir until thickened. Mix into veggies and sausage. Stir and simmer 1-2 minutes. Remove from heat and serve.
Enjoy,
Don't forget to check out the M-devotional.
