Ingredients: 1 tablespoon apple juice or sherry,1 pound broccoli florets,2 teaspoons canola oil,2 carrots cut into matchsticks,1 pound finely-chopped mixed vegetables,1 pound finely-chopped mixed vegetables,1 piece fresh ginger – (1 ½”) very thinly sliced,2 garlic cloves thinly sliced,2 tablespoons light or dark soy sauce,2 teaspoons cornstarch or potato starch,1 tablespoon rice vinegar,2 teaspoons sesame oil,6 shallots or 1 onion thinly sliced,2 teaspoons sugar or honey
Instructions:
- Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth.
- Add enough water to make 1 cup, stir, and set aside.In a large skillet or wok, heat the canola oil until sizzling hot.
- Add the shallots and garlic and stir-fry for 3 to 4 minutes.
- Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.
- Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.
- Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.This recipe yields 8 servings.Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.
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