Friday: Quick vegetable stirfry

Fridays are fry-days for our house often. Fry as in stir fry - (not the deep fry type!) It's a fast healthy meal and keeps the dishes and clean up to a minimum. So - get out an assortment of vegetables. Here is my list:

Half a cabbage, chopped fine

Four carrots thinly sliced

1 cup of frozen corn

1 cup of frozen chopped spinach

1 can of artichoke hearts quartered

2 zucchini sliced thin

Throw them into a good sized saute pan with three tablespoons of olive oil and 1 tablespoon soy sauce, fresh ground pepper and 2 teaspoons of worcestershire sauce. Add two cloves of garlic and a few shakes of cilantro, oregano and ginger. Stir fry until everything is all tender and add a little more ginger at this point too.

In another pan, cook up your favorite brown rice and put the cover on the vegetables pan to stay hot - and meld the flavors together.

Serve with or on the rice and enjoy the leftovers the next day. It will taste even better the second day.