If there’s one thing I find enjoy and ease in coming up with, it’s the variety of stir-fry meals you can create using a combination of great ingredients. Generally simple to prepare, most of the work comes in chopping up fresh vegetables unless, of course, you cheat and buy some frozen or pre-chopped. Most of the flavor comes from the sauce added during cooking. Adding ginger always gives a nice, fresh kick. While meat is often added to traditional stir-fry dishes, it’s not necessary when you double up on the veggies. In this recipe, I used Elianni Mushroom veggie roll, now available to order on their site, or through Amazon.
Ingredients $24.00 (6 Servings)
- water 1/2 cup
- cornstarch (may reduce for a thinner sauce) 2 tbsps
- brown sugar 4 tbsps
- soy sauce low sodium (Tamari works as well) 1/2 cup
- ginger 1 tsp
- garlic chopped 1/2 tsp
- sesame oil (can use more) 1 tsp
- seasoned rice vinegar 1 tsp
- hot chili sauce (Sriracha) 1 tsp
- Elianni veggie roll cubed (used mushroom in this recipe) 1/2 unit
- red bell pepper cut into strips 1 unit
- baby corn one can 14 ozs
- green onion chopped 3 units
- bean sprouts one can 14 ozs
- carrots chopped 1 cup
- broccoli chopped 1 cup
- red onion 1 unit
- water chestnuts chopped - one can 14 ozs
- cilantro chopped 1/3 cup
- sesame seed toasted 2 tbsps
- For garlic-ginger sauce, combine first nine ingredients (water, cornstarch, brown sugar, soy sauce, ginger, garlic, sesame oil, rice vinegar, Sriracha) in small bowl and whisk together.
- Add garlic-ginger sauce to wok or pan, let warm before adding Elianni veggie roll strips and saute for 2-3 minutes.
- Add veggies to pan, stir to coat with sauce and let simmer for 5 minutes, or until broccoli and red pepper is cooked through.
- Remove from heat, add bean sprouts, chopped cilantro, and sesame seed. Stir and serve warm.
Tags: cilantro, Elianni, ginger, red pepper, Sriracha