Wednesday, June 19, 2013
2 Tbs oil for stir-frying (e.g., peanut, vegetable, canola or other high-heat oil)
2 cloves garlic, minced
1 tsp grated fresh ginger
1 cup thinly sliced yellow squash
1 cup sliced red peppers (bell, mini-sweet, hot or combo)
1 1/2 cup broccoli florets
1/3 cup cold water
2 tsp cornstarch
2 Tbs soy sauce or tamari
1 Tbs hot pepper sherry*, dry sherry OR white wine
*For a spicy, peppery kick, I recommend using Busha Browne's Spicy Hot Pepper Sherry, which you can buy online and is on sale at the Carolina Sauces online store
Combine the water, cornstarch, soy sauce or tamari and pepper sherry (or dry sherry or white wine) in a small jar, close lid tightly and shake vigorously to mix together. Set aside. Heat the oil in a wok or large, deep non-stick skillet over medium-high heat. Stir-fry the garlic and ginger for 30 seconds to 1 minute. Add broccoli and stir-fry until bright green and just tender, about 2 to 3 minutes. Use a wok strainer or slotted spatula to transfer the broccoli to a bowl, then add peppers and stir-fry until just tender, about 2 minutes. Transfer peppers to bowl with broccoli, add squash to wok and stir-fry until just tender, about 2 to 2 1/2 minutes.
Add vegetables from bowl back into wok, shake the small jar to remix the sauce ingredients, then pour over vegetables in wok. Cook, stirring constantly, until the sauce is bubbly and thick, about 2 minutes. Serve over cooked rice, noodles or "as is" for a low-carb stir-fry.
PS: This is a vegan vegetarian stir-fry. If you wish to add protein, feel free to add cooked cubed tofu or crumbled tempeh for vegans/vegetarians, or cooked shrimp, chicken or beef for carnivores. You could possibly even add roasted peanuts or cashews as an alternative vegetarian/vegan protein source.