Yummy vegetable stir fry

Today I made vegetable stir fry for lunch. I dug out fresh veggies from the frig and the pantry.

 I had broccoli, carrots, cremini mushroom, green bell pepper, celery, yellow onion, scallions, garlic, and ginger. I prep everything.

If you're not familiar with fresh ginger. It's sold in the produce section and looks like this.

You have to peel it and you'll end up with a fibrous, yellow flesh underneath.

Here's what fresh garlic looks like.

I made a sauce from these ingredients and set it aside. I didn't measure anything. I just added this and that until it tasted good.

I don't have a wok. I also don't have peanut oil for stir frying. So, using what I have. Here's what I did:

• Heat a black iron skillet over medium high heat until hot.
• Add about a tablespoon of room temperature canola oil.
• Add sliced onions and stir fry until just soft.
• Add minced garlic and ginger and stir fry until fragrant.
• Remove the vegetables from pan, swish around hot water to clean, and wipe out any bits out. (Burnt garlic is just nasty.)
• Dry and reheat skillet until hot. 
• Add about a tablespoon of room temperature canola oil.
• Stir fry the broccoli florets until bright green and still very crunchy.
• Add celery and green bell peppers; stir fry about 30 seconds.
• Add carrots and mushrooms; stir fry about 30 seconds.
• Return the onion, garlic, ginger mix to the skillet; mix well.
• Add the sauce; mix well.
• Turn off heat and let the residual heat finish the cooking to the desired crunchiness.
• Mixed one more time to thoroughly blend the flavors, adding more sesame oil because I love the nutty flavor.

Serve over steamed brown rice.

That's my yummy vegetable stir fry! I hope you enjoy!