Friday, April 15, 2011

Veggie Stir-Fry

It seems I've been on Asian themed meals lately, but I've been trying to use the veggies that are in the house and these so Asian meals have been what I've been cooking. This is a delicious, easy stir-fry and you can substitute whatever you have in your frig or like to eat. I like stir-fries because the come together so fast, be sure to have everything chopped, sliced, diced, whatever before you begin. BTW - I'll be using to draw one lucky winner for the Happy Herbivore Cookbook first thing tomorrow morning, so be sure to enter the contest.

  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, grated ( I had a jar of it that I had purchased)
  • 3 scallions, thinly sliced
  • 3/4 pound broccoli florets
  • 4 ounces mushrooms, sliced
  • 1 large red bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 4 tablespoons Thai Chili Sauce
  • 4 tablespoons Braggs
  • 3 tablespoons Agave
  • 2 teaspoons sesame oil
  • rice, cooked according to package directions (I used Jasamine)
  • toasted sesame seeds for garnish (optional)

Prepare rice according to directions on package

Heat canola oil in a large skillet or work over medium heat. Add the garlic, ginger, and scallions and stir fry for 2-3 minutes, until fragrant.

Add the broccoli, mushrooms and bell peppers and stir fry for another 6-7 minutes,  until vegetables begin to get tender and are bright in color. But don't overcook.

Combine the Thai chili sauce, agave and sesame oil in a small pour.

Pour the sauce mixture over the vegetables and stir fry for another minute to combine, stirring to mix it all up.
this pic looks blurry but it's the steam coming off the veggies
Remove from heat and serve over rice. Sprinkle with sesame seeds if desired.



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