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Vegetable Stir-Fry

Posted June 24th, 2017 in Carrots, Greens, Mushroom, Peas, Recipes by lynnpugh
  • 1 tsp. cornstarch
  • 2 tbsp. soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chili sauce (such as Sriracha)
  • 1 stalk green garlic, minced
  • 1 tsp. sesame oil
  • 2 tbsp. canola oil
  • Assorted Veggies
    • Sugar Snap Peas
    • Shiitake Mushrooms
    • Carrots
    • Spinach (or other green)
    • Onions, green or bulb

Prepare the sauce by mixing the cornstarch, soy sauce, ginger, Thai chili sauce, green garlic, and sesame oil together. Set aside.

Heat the canola oil in a saucepan, then add the onion. Cook onion for a few minutes before adding the garlic. Stir the vegetables as they cook. Add the harder vegetables, like carrots and mushrooms, and cook a couple of minutes then add the spinach and cook and stir until wilted. 

Add the prepared sauce and stir constantly till well-coated and bubbly. If it is too thick, add some water. 

Serve over rice. It takes less than 10 minutes to cook the stir-fry, so have the sauce and rice ready before you start. 

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