Saturday, May 8, 2010

Garden Veggie Stirfry

2 T cold water
1 1/2 T Cornstarch
2 T soy sauce
2 T orange juice
1 T honey
1 T coconut oil

1 red bell pepper cut into strips
1 onion cut into strips
1/2 c. sliced mushrooms
1 c. green beans
2 potatoes cut diced
1 carrot diced
1 c. broccoli

Can use cauliflower, zucchini, or any other veggie
that is in season.

Combine water and cornstarch. Stir in soy sauce,
orange juice, honey and dash pepper; set aside.

Cook beans, covered in boiling salted water 2 minutes.
Add broccoli; return to boiling. Reduce heat. Simmer,
covered 1 minute; drain.

Pour coconut oil into wok or large skillet. Add
potatoes. Cook 2 minutes or until lightly browned. Add
onion, mushrooms, and carrot. Stir fry 3 minutes. Add
beans, broccoli, and all of the other veggies.
Stir-fry 3 to 4 minutes or till veggies are
crisp-tender.

Stir sauce. Add sauce to the center of wok. Stir
constantly, or it will burn. Cook and stir till
thickened and bubbly. Stir to coat veggies with sauce.

Serve with rice.

This is great with a fresh toss salad and a slice of bread.

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