STIR-FRY VEGETABLES
1 lb.mixed Chinese veggies(plain,no sauce) **
2 tbs.corn or canola oil
(** Note: Chinese vegetables are found in the frozen food isle,they come in so many variaties,you can pick the one that suits your allergy needs.)
SAUCE
1/4 cup veg.broth or water
1/4 cup soy sauce
1 tbs.balsamic vinegar
1 tsp.corn starch
1/4 tsp.ginger
1 tsp honey or molasses
1 tbs finely chopped green onions
1 crushed garlic clove
1 tsp.minced cilantro
1/4 tsp red pepper flakes
In a large skillet or wok, stir fry veggies in the oil for about 2 minutes.Combine the first four ingredients of the sauce in a small bowl, stir until the starch is dissoved completely. Pour this mixture into the wok over the veggies, add the spices, stir for about a minute, until the sauce is thicken. Serve it over white rice or your choice of noodles.
Variations: You can also make chicken or beef stir fry, using the same sauce. Just cook the meat first, then add the vegetables and the sauce.
Submitted by: Melek Baba
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