It’s a Sunday night and after staying in (with a cold) and cooking for the past few nights, our fridge was full of all sorts of veggies….half of a green pepper, a few stalks of green onion, bunch of broccolini, a handful of sugar snap peas, leftover brown rice… One simple dinner solution came to mind. Stir-fry. Versatile and fun to make, you can use any vegetables that you like or have on hand. Feel free to play around with different varieties and proportions to create your own. Serve over brown rice or soba noodles.
3/4 cup vegetable broth
1 Tbsp corn starch
2 Tbsp rice wine
1/2 tsp sesame oil
1 tsp salt
drizzle of agave
splash of sesame oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
handful of sliced green onion
1 cup sliced red or green bell pepper,
1/2 cup blanched sugar snap peas (or string beans), chopped
1 1/2 cup of blanched broccolini (or broccoli), chopped
1/2 cup sliced shitake or oyster mushrooms
1/4 cup thinly sliced water chestnuts
1/4 cup sesame seeds (I had black sesame seeds on hand)
salt, to taste
To make the sauce, whisk together all of the ingredients in a bowl and set aside.
In a large pan or wok, heat the oil over high heat. Add the garlic, ginger, green onion and a pinch of salt and saute for about 2 minutes. Add the vegetables and toss to combine. Continue to saute and toss until you reach the desired crispness, about 5 to 10 minutes.