Recipe: Veggie Stir-Fry

Veggie Stir-Fry

Go ahead and get your brown rice cooking first.  That way you’ll be ready to eat as soon as the veggies are done.

Choose any 4-5 veggies from your fridge.  Any of the following are great, but the options are endless: asparagus, broccoli, zucchini, bok choy, red or green peppers, carrots, jicama, eggplant, onion, and mushrooms

Put everything but the mushrooms in a frying pan with 2-3 tablespoons of vegetable broth.  Any non-oil liquid works here – any vinegar, water, red or white wine, soy sauce, or even water.
“Water-sautee” the veggies for 3 minutes to start the cooking process without making them mush.  Stir frequently and continue adding small amounts of liquid at a time to prevent sticking.
Add the mushrooms and sautee for another 2-3 minutes.  Just for fun, also add water chestnuts, bamboo shoots, and/or mini corn if you have it.

For sauce, add straight to the pan:  3 Tbsp soy sauce, 2 Tbsp lemon juice (fresh is best), 1 clove garlic pressed or minced, and 1/2 inch minced ginger root.

Simmer over low heat 3-5 more minutes until the veggies are done to your liking.
Serve over brown rice.

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