Monday, March 3, 2008

Aimee’s Veggie Stir Fry

Makes 6 servings

2 cups brown rice
4 cups water
sesame oil for frying
1 cup baby carrots, quartered lengthwise
2 crowns broccoli, cut into small florets
1 red pepper, sliced into strips
1/2 cup slivered onion
2 cloves garlic, finely chopped
1 cup shelled edamame beans

1 ½ TB cornstarch
2 TB water
3 TB tamari
1 tsp grated ginger
1 tsp sugar
1/2 tsp crushed red pepper
1 tsp sesame oil
½ cup water

1. Put rice and water in pot & boil; reduce heat to low; cover & cook 45 minutes; set aside.
2. Meanwhile, make sauce: place cornstarch in liquid measuring cup & wisk in 2 TB water. Add rest of sauce ingredients & stir well.
3. Heat extra sesame oil in large skillet; fry carrots & broccoli until crisp-tender (stirring often). Add red pepper, onion, garlic, & edamame and fry (stirring often) 2 minutes.
4. Add sauce to skillet and stir all together; cook until heated through. Serve veggie stir fry immediately over cooked rice.

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