Veggie Stir Fry
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| veggie stir fry with tofu |
Ingredients:
2 Tbs. cold water
1 1/2 tsp. corn starch
2 Tbs. soy sauce
1 Tbs. sugar
1 Tbs. dry sherry or orange juice
1/4 tsp. red pepper flakes
1/2 tsp. ginger (ground or fresh)
1/2 tsp. garlic (powder or fresh)
1 Tbs. vegetable oil
1 (10 ounce bag) mixed veggies (gotta love those frozen vegs! I had a bag of "Asian Vegs" in the freezer that included onions, carrots, broccoli, green beans, red peppers, and water chestnuts)
protein of choice
Directions:
Combine the corn starch and cold water, whisking until the corn starch dissolves. Yes, it really needs to be COLD water, otherwise the corn starch will just clump up on you. Stir in the soy sauce, sugar, sherry/orange juice, and spices then set aside.
In a large saute pan (or wok) over medium-high heat, cook the veggies in the oil until heated through yet still crisp.
(If you use a bag of vegs straight from the freezer like I did, start the vegs in a dry pan- no oil- and put a lid on it to steam the vegs for about 3-5 minutes before uncovering, adding the oil, and commencing the actual "stir fry" process.) Once the vegs are tender-crisp, move them to the outside edges of the pan to create a well in the center. Pour the sauce into the center of the pan, stirring until thickened, about 1 minute. After the sauce has thickened, go ahead and pull the vegs back into the mix and toss to combine. Add your protein of choice (chicken, beef, pork, shrimp, or tofu) or keep it as is.
Enjoy!
