STIR-FRY VEGETABLES
Enjoy good health and excellent nutrition with this quick and easy dish that goes with any main entrée item whether it is beef, chicken, fish, ham, lamb or pork. Serve with or over rice, it makes excellent vegetarian fare or a great Lenten dish. Less than 50 calories a cup and no cholesterol.
2 Tbsp. Cholesterol Free Oil (olive oil or peanut oil for unique flavor) I Clove of garlic- sliced (optional)
1 Small slice of fresh ginger or 1/2 tsp. ground
4 cups thinly sliced vegetables, such as:
Carrots, Cabbage, Green Red or Yellow Peppers, Celery, Nappa Cabbage
Asparagus, Turnips, Beans, Yellow Cabbage, Broccoli
Snow Peas, Zucchini, Squash, Cauliflower
Bok Choy, Jicama (Mexican Yam), Onions (all kinds)
Place two teaspoons of oil in a 10” skillet or favorite Wok. Heat on medium— high heat. Add garlic and ginger to the oil. Stir to season oil with garlic and ginger. Your oil is now flavored. Toss thin sliced veggies into oil and stir or toss to coat all vegetables. Continue to stir every 10-20 seconds.
Add salt, pepper, soy sauce, and herbs to taste. Stir-fry until vegetables are a little limp but still firm. Be sure to use sweet red bell peppers to add that splash of color to excite the eye. For glaze, add 1/3 cup of water and 1 teaspoon of cornstarch blended. Stir until stir-flies are coated. Serves 4-6.
ENJOY!