Spicy Stir Fry Vegetables
Serves: 4
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Colorful vegetables and this spicy delicious sauce will be a hit with your next oriental dish.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| SAUCE: | |
| 1/2 cup | chicken or vegetable broth |
| 1/4 cup | Tamari or soy sauce |
| 1 tablespoon | honey |
| 1 tablespoon | cornstarch |
| 1 tablespoon | toasted sesame oil |
| 1 tablespoon | rice vinegar |
| 1 tablespoon | minced fresh ginger |
| VEGETABLES: | |
| 2 tablespoons | sesame oil, or other vegetable oil |
| 1 | onion, chopped |
| 4 cloves | fresh garlic, minced |
| 5 to 7 | mini sweet pepper, sliced (or chop up assorted colored bell peppers) |
| 2 | large carrots, julienned |
| 2 | ribs celery, sliced |
| 1 1/2 cups | halved small portabella mushrooms, halved |
| 4 | green onions, sliced into 1" pieces on the diagonal |
| 2 cups | red cabbage, chopped |
Directions:
1 Mix the sauce ingredients together, making sure the cornstarch is not lumpy. Set aside.
2 In wok or large skillet, heat oil, then add onion and garlic. Stir and cook until onion is transparent, 2-3 minutes. Add remaining vegetables and stir fry for 3-4 minutes. Stir the sauce and add to wok. Stir until sauce thickens. Serve immediately.
Source: Rose Turnbow
