1 red bell pepper, cut into strips 1 small onion, cut into strips 2 medium carrots, sliced 2 stalks celery, sliced 2 cups broccoli florets 1 can sliced water chestnuts 1½ tsp minced ginger ½ cup toasted slivered almonds 1¼ cup stir-fry glaze (see recipe below)
Preheat wok or frying pan to medium-high heat. Add ½ cup water followed by the pepper, onion, carrots, celery, and broccoli. Steam fry” for about 5-8 minutes (until vegetables are cooked to desired consistency–not too soft). Add water chestnuts, ginger, almonds, and glaze. Stir through and serve hot over brown rice. Makes about 6 servings.
Stir-Fry Glaze
1 cup water or pineapple juice 1/8 cup cornstarch 1/8 cup lite soy sauce or Bragg’s Liquid Aminos 1 clove minced fresh garlic 1 tsp lemon juice
zest of ½ lime, lemon, or orange (optional)
1 Tb sesame seeds (optional)
Pour ¾ cup of water or juice into saucepan and bring to a boil. Mix remaining ¼ cup water or juice with the other ingredients in a small bowl. Add this mixture to boiling liquid. Stir constantly with whisk until thickened (a minute or two). Pour over steamed vegetables for stir-fry. Makes about 1¼ cups of glaze.
