Friday, September 25, 2015

Green Stir-Fry

Another clean out the frig stir-fry based on a recipe I saw over at  VegKitchen. I substituted a few ingredients in both the sauce and the stir-fry to use what we had on hand. You could also add sweet onions, edamame, yellow squash, etc. Use your imagination and/or whatever is in your frig/freezer/pantry.  Oh and be sure to have some extra hot sauce on hand.
  • 2 1/2 tablespoons cornstarch
  • 1 cup vegetable broth or water
  • 2 tablespoons Bragg's liquid aminos
  • 1 teaspoon organic coconut sugar
  • 1 tablespoon Chili Garlic Sauce (not pictured)
  • 2 teaspoons grated fresh ginger
  • 1 package Trader Joe's Mandarin Orange chicken-less morsels (save the sauce packet for a later use, or add to the above sauce)
  • 2 tablespoons dark sesame oil, divided
  • 4 cloves garlic, peeled and cut in half
  • 1 pound fresh asparagus cut into 1-inch pieces
  • 1 package broccoli florets, (I had frozen)
  • 1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
  • 2-3 scallions, cut into 1-inch lengths
  • Dried hot red pepper flakes to taste (not pictured)
  • Additional soy sauce to taste

Sauce: combine the cornstarch in a small bowl with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.

Heat half of the oil in a stir-fry pan. Add chicken-less morsels and stir-fry over medium-high heat until golden on both sides. Remove from the pan and set aside. 

Heat the remaining oil in the same pan. Add the garlic, broccoli, asparagus and 1/4 cup water. Cook over high heat, covered, for 3 minutes.

Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp.

Return the chicken-less morsels to the pan.

Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

Serve over white rice, quinoa, small noodles, etc.



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