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Vegetable Stir-Fry
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 medium carrots,
sliced
2 stalks celery, sliced
2 cups broccoli florets
1 can sliced water chestnuts
1½ tsp minced ginger
½
cup toasted slivered almonds
1¼ cup stir-fry glaze (see recipe below)
Preheat wok or frying pan to medium-high
heat. Add ½ cup water followed by the pepper, onion, carrots, celery, and broccoli. Steam fry" for about 5-8 minutes (until
vegetables are cooked to desired consistency--not too soft). Add water chestnuts, ginger, almonds, and glaze. Stir through
and serve hot over brown rice. Makes about 6 servings.
Stir-Fry Glaze
1 cup water or pineapple juice
1/8 cup cornstarch
1/8 cup lite soy sauce or Bragg's Liquid Aminos
1 clove minced fresh garlic
1 tsp lemon
juice
zest of ½ lime, lemon, or orange (optional)
1 Tb sesame seeds (optional)
Pour ¾ cup of water or juice into saucepan and bring to a boil. Mix remaining ¼ cup
water or juice with the other ingredients in a small bowl. Add this mixture to boiling liquid. Stir constantly with whisk
until thickened (a minute or two). Pour over steamed vegetables for stir-fry. Makes about 1¼ cups of glaze.
(Adapted
from The Total Vegetarian Cookbook)
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