FC Vegetable Stir Fry

1 onion

1 cup mushroom, sliced

1 cup celery, sliced

1 cup carrot, sliced

1 cup cabbage, shredded

1 cup broccoli pieces

1 cup fresh or frozen spinach

water, soy sauce and/or vegetable broth

 

2 tsp minced garlic

1 tsp minced ginger

2 tbsp cornstarch mixed with 3/4 cup of water

1/4 cup bamboo shoots, opt

1/4 cup water chestnuts, opt

1 tablespoon sesame seeds, opt

1/4 cup raw cashews, opt (For FC version omit the cashews)

cooked brown rice or soba noodles

 

In a nonstick frying pan or wok, dry sauté the onion and mushrooms using water, soy sauce and/or vegetable broth, set aside in another bowl. Dry sauté the celery, carrot, broccoli, cabbage and add the spinach when those vegetables are prepared. Add the garlic and optional ingredients you are using. Heat the ingredients. Push aside the vegetables to make a space in the middle of the pan. Mix the cornstarch with the water to dissolve and pour it in the pan. Mix the liquid through the vegetables. This will thicken and create a light sauce; add more water if necessary. Serve over brown rice or soba noodles.

 

The most work you do for this meal is chop vegetables but that can be fun too. Use your imagination and add whatever vegetables you prefer. You don’t have to do everything exactly as described in the recipe… be creative and enjoy your meal.

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