Vegetable Stir Fry

 A stir fry makes such a good side.  It has flavor, variety and texture.  I used this with sweet potatoes and turkey.  The beauty of it is that you can change the vegetables and have a completely different dish.  You can also serve it with almost any main dish.

 Vegetable Stir-Fry - adapted from Delish.com

 The recipe is not time-consuming.

Serves: 4   Cook Time: 10 min

 

Ingredients:

The Sauce:

• 1 cup organic vegetable broth
• 1 tablespoon soy sauce
• 2 teaspoon cornstarch
• 1 teaspoon  sesame oil
• 1 teaspoon sugar

The Aromatics:

• 1 tablespoon vegetable oil
• 1 tablespoon minced, peeled fresh ginger
• 1 medium onion, halved and thickly sliced

The Vegetables:

• 3 cup(s) small broccoli florets
• 2  bell peppers (red, yellow, or green), cut into strips
• 1 cup(s) frozen corn kernels

Method:

1. Make the sauce: In a small bowl, whisk together broth, soy sauce, cornstarch, sesame oil, sugar, and salt; set aside.
2. Start with the Aromatics: In wok or 12-inch skillet, heat vegetable oil over medium-high heat. Add ginger; stir-fry 30 seconds. Add onion and stir-fry 1 minute.
3. Add the Vegetables: Start with the hard vegetables first. Add vegetable oil and broccoli, and stir-fry 3 minutes. Add the bell peppers and stir-fry 2 minutes. Add the corn and stir-fry 1 minute. The vegetables should be crisp-tender.
4. Whisk the Sauce to recombine. Pour into wok or skillet and cook one minute until sauce is slightly thickened and vegetables are coated.

Whisk the sauce.

I love a stir fry but do attempt to keep the vegetables crispy.  I failed at this try.  They were delicious but not crisp.              

  

  

   Linked to the Big Red Pot, a great blog.

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