Vegetable Stir Fry
Serves 2, 7.3 oz
Basic dehydrating for vegetables.
1 ½ packets ramen noodles
½ packet stir fry mix
¼ cup peas
Dehydrated from frozen. These will fall through the racks if you don’t use one of the additional racks or parchment paper.
⅛ cup green peppers
⅛ cup broccoli
Dehydrated from frozen. Cut up while still frozen and dehydrate immediately. You may need parchment paper, the little florets fall through the rack easily.
⅛ cup mushrooms
Clean and slice mushrooms before dehydrating. You can wash them with water instead of taking the time to brush off all the dirt since they’re losing all their water anyway.
⅛ cup tomatoes
Dehydrate from fresh. Use grape, plum or roma, nothing larger than that or you’ll end up with a high seed to flesh ratio.
⅛ cup onions
For pearl onions, cut in half and dehydrate from frozen. For normal sized onions dehydrate from fresh, cut into ½ inch pieces.
One thought on “Vegetable Stir Fry”
Pingback: Food: Vermont Long Trail 2017 – onehappycamper