Veggie Ginger Stir Fry
½ c. low-sodium soy sauce
2 Tbsp. dry sherry (or white wine)
2 Tbsp. brown sugar
2 Tbsp. cornstarch
1 Tbsp. grated ginger
1 tsp. or 2, red pepper flakes
2 Tbsp. sesame oil
8 c. vegetables of your choosing
-broccoli florets
-red or yellow bell peppers, sliced or diced in large chunks
-onion, diced in large chunks
-pea pods
-carrots, sliced or julienned
-zucchini, cut into large chunks
-asparagus
4 cloves garlic, minced
1 can (5 oz) water chestnuts, drained
Cooked rice for serving
Preparation: Combine soy sauce, wine, brown sugar, cornstarch, red pepper flakes, and ginger in a small container with sealable cover. Seal and shake well to combine. Set aside. In a large wok or skillet, heat oil over high heat. Add onion, peppers, and asparagus, and cook for 2-3 minutes. Add garlic and cook for 30 seconds more. Add zucchini and carrots, and cook for 2-3 minutes longer. Add water chestnuts, pea pods, and broccoli and allow to cook for 1-2 minutes longer. Add sauce, stir, and heat through for 1-2 minutes, until veggies are coated and sauce thickens. Add splash of water if sauce gets too thick. Serve over cooked rice. (For more protein, add cooked shrimp, chicken, or pork before coating with sauce.)
