Spring Vegetable Stir-Fry
Submitted by: Courtney
cooking spray
1 med. onion, sliced
8 small red potatoes, unpeeled, cut into 1/4 inch slices
1 cup sliced mushrooms
1 pound asparagus, cut into 1 inch pieces
1/2 C chopped red bell pepper
2 cloves garlic, minced
2-4 teaspoons minced gingerroot
1 1/2 C veg. stock or water
4 teaspoons cornstarch
1/4 C water
2 teaspoons soy sauce
1 teaspoon sesame oil (optional)
Cooked brown rice (optional)
1) Spray wok or large skillet with cooking spray, heat over med. heat until
hot. Stir-fry onion, potatoes, and mushrooms 3-5 min. Remove from wok and
reserve. Ad asparagus, bell pepper, garlic, and ginger root to wok, stir-fry 5
minutes.
2)Add stock/water and reserved vegetables to wok and heat to boiling; reduce
heat and simmer, covered, until vegetables are crisp tender, 3-5 minutes. Heat
mixture to boiling, stir combined cornstarch and water into mixture. Boil,
stiring constantly, til thickened, about 1 min. Stir in soy sauce and sesame
oil, if using. Serve over rice, if desired.
This is from 1,001 Low-Fat Vegetarian Recipes by Sue Spitler. It has a
TON of recipes, but no pictures, which is kind of a drag. But, I got it for $1
at a used book sale and couldn't resist! It has some more stir-fry recipes,
which I'll post later, but I am out of time now!
back to fatfreevegan.com
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