Thursday, August 16, 2012

Basic Vegetable Stir Fry

Forks over Knives Cookbook by Del Sroufe

Serves 2 (I doubled the recipe)

1 medium yellow onion, peeled and cut into 1/2 inch strips
1 large head broccoli, cut into florets
1 cup snow peas, trimmed
1 6 ounce can water chestnuts, drained
1/4 plus 2 tbsp Chinese Brown Sauce (see below)
1/4 cup cashews, toasted (bake in oven on 350 until lightly brown.  Approx 10 min)

Chinese Brown Sauce: (I doubled the recipe)
1/3 cup low sodium soy sauce
1/3 cup vegetable stock (I used vegetable broth)
1/4 cup date molasses or brown rice syrup (I used just said molasses not date molasses but it tasted great in the recipe.  I couldn't find brown rice syrup)
2 tsp minced ginger
2 cloves garlic, peeled and minced
2 tsp arrowroot powder (this was hard to find and expensive! McCormick makes it...I couldn't find any other spice brands that sold it.  It was $8 at Fry's)

Heat a large skillet over high heat.  Add the onion, broccoli, snow peas, and water chestnuts, and stir fry for  4-5 minutes.  Add water 1 to 2 tbsp at a time to keep the vegetables from sticking to the pan.  When the broccoli is crisp-tender, add the Chinese brown sauce and cook until thickened, about 3 minutes.  Serve garnished with the toasted cashews.

**I altered this recipe a bit.  First I used the frozen stir fry vegetables from Costco just to save time.  I also added tofu and yakisoba stir fry noodles to the dish.  I seared my tofu first and then set it aside.  Then, I made the sauce.  I then cooked the vegetables.  When the veggies were almost done, I added the noodles and sauce.  I cooked it until it was warm and then tossed in the tofu so it was coated as well.  The dish was delicious!  My entire family loved it!  Two of my kids don't eat tofu so they had organic chicken breast on theirs.  Adding the noodles and tofu made it a one pot dish.  Also, the sauce is delicious....I prefer it over sugary teriyaki sauces.  I will make this again.  

1 comment:

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