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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice. Ingredients:
2/3 cup chopped onion |
3 garlic cloves, minced |
2 teaspoons grated fresh gingerroot |
1 tablespoon toasted sesame oil |
1/2 cup diagonally cut carrot |
1/2 cup diagonally cut celery |
2/3 cup sliced white button mushrooms |
1 cup sliced bell pepper |
2/3 cup coarsely shredded red cabbage |
2 cups diagonally cut zucchini |
2/3 cup mung bean sprouts |
2/3 cup sliced green beans |
2/3 cup snow peas |
2/3 cup bamboo shoot |
2/3 cup sliced water chestnuts |
1 cup sliced tomato |
1 cup water |
2 tablespoons soy sauce |
3 tablespoons cornstarch |
3 cups cooked brown rice |
salt |
pepper |
Directions:
1. Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
2. Add the carrots and celery, and cook, stirring, 5 minutes.
3. Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
4. Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
5. Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
6. Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
7. Serve over rice.
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