In Season - Vegetable Stir Fry
Carol Ritchie shares with us a delicious and healthy recipe utilizing an array of fresh vegetables. Sure to please the entire family and easy to prepare even on the busiest of school nights. What a great way to enjoy the fresh produce you picked up from the Mansfield Farmer's Market!
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/2 teaspoon toasted sesame oil (optional)
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 cup julienne-cut carrots
1/2 small red onion, chopped
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini squash, cut into 3/4-inch pieces
1 small yellow squash, cut into thin slices
1 cup broccoli florets
In a small bowl, stir together soy sauce, water, cornstarch, and sesame oil; reserve. Heat a stir-fry pan over medium-high heat. Add vegetable oil, garlic, carrots, red onion, bell pepper, zucchini, yellow squash and broccoli and stir-fry for 3 to 4 minutes, or until vegetables are tender-crisp. Make a well in the center of the vegetables and add the soy mixture. Stir sauce and slowly incorporate vegetables, cooking for 1 to 2 minutes, until sauce is thickened and vegetables are coated. Serve over cooked rice.
Recipe courtesy of Carol Ritchie