STIR-FRY MIXED VEGGIES

STIR-FRY MIXED VEGGIES

Preparation time: 20 minutes

Yield: 4 servings

1 to 3-tablespooons oil

4-cups cut vegetables (onion, mushrooms, sugar peas, bok choi, carrots, broccoli, zucchini, yellow crook necked squash, cauliflower, green onions, bean sprouts, eggplant, water chestnuts, bamboo shoots)

¼-cup soy sauce

1-cup water 

1-tablespoon arrowroot powder

optional:  Add cubes of tofu from TOFU-FAST EASY FLAVORFUL-July 2014

optional: 1-tablespoon grated ginger and/or 1-tablespoon garlic, minced or chopped.  

In a large skillet, heat oil over high heat.  For even cooking, cook one type of veggie at a time.  The veggies should be glossy, but not oily.  Remove when soft, but still slightly firm. Add some oil, and cook the next veggie, repeat until all the veggies are cooked.   

Whisk together the soy sauce, water, and arrowroot until smooth.  Add to the skillet and stir until thick.  Return all the veggies to the skillet and heat until hot.  Serve with brown rice.  

This is a fun creative recipe that allows you to cook what you have on hand with the veggie combinations you enjoy.