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Fresh Vegetable Stirfry

 

  • 3 carrots, julienne cut
  • 1 yellow onion, sliced
  • 1/2 green or red cabbage head, sliced
  • 1/2 lb pea pods
  • 2 cups broccoli florets
  • 1 red pepper, cut in strips
  • 1-2 zucchini, sliced
Sauce:
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 3 Tbs. grates ginger root
  • 2 Tbs garlic cloves, minced
  • 2 Tbs honey
  • 1 Tbs cornstarch mixed with 1/4 cup water

Instructions:

1. Combine sauce ingredients in a small pan

2. Bring to a boil and cook on high for 1 minute, stirring

constantly with a wire whisk. Set aside

3. In a large saucepan, cook the carrots and onion in

1/4 cup of the sauce for about 5 minutes.

4. Add the rest of the vegetables and saute for another

8-10 minutes.

5. Mix in the rest of the sauce and coat all vegetables.

Serves 4

 

 

 

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