Garlic-Ginger Vegetable Stir-Fry
Lucretia Schanfarber
This classic stir fry never fails to please. Serve steaming hot on a bed of organic brown rice and top with lightly toasted sesame seeds or slivered almonds.
2 cups (500 mL) organic broccoli tops
2 cups (500 mL) organic carrots sliced 1/2-in (1.3-cm) thick diagonally
1 onion, thinly sliced lengthwise
3-in (7.5-cm) piece ginger root, grated or finely sliced
6 cloves garlic, minced finely
1 cup (250 mL) shiitake mushrooms, thickly sliced
1/2 cup (125 mL) green peppers, sliced 1/2 in (1.3 cm) lengthwise
1/2 cup (125 mL) red peppers, sliced 1/2-in (1.3 cm) lengthwise
4 Tbsp (60 mL) sesame or olive oil
Tamari (natural soy) sauce to taste
Heat oil until hot (not smoking) in a large cast iron skillet over medium-high heat. Add onions, ginger, and garlic and stir quickly with a wooden spoon until onions are golden brown. Add broccoli, carrots, and tamari (to taste). Stir quickly until tender but still firm and brightly coloured. Remove from heat, but do not cover.
In a separate cast iron skillet, heat a small amount of oil over medium high heat. Add mushrooms and saut?ntil brown and tender. Add green and red peppers and stir quickly for about 3 minutes. Add mushrooms and peppers to broccoli mixture. Toss together quickly and serve immediately. Leftovers make a great lunch. Serves 4.
source: "Ginger Garlic Gourmet", alive #289, November 2006
