Vegetable Stir Fry with Garlic Sauce

Servings: 2 - 3

This recipe is not hard, but preparation of the vegetables is the key to putting everything together easily, and is the first step.  This dish is a healthy stir fry combined with a garlic sauce recipe.  Even if you do not like vegetables, you are likely to love this dish!

Optional addition to this vegetable stir fry is to add some marinated tofu, which can be made in advance.  see recipe...

Stir fry ingredients...prepare vegetables first:

  • 1 tablespoon of coconut or canola oil
  • 1 tablespoon of water
  • 1/3 cup carrot slices, cut in thin rounds
  • 2 cups broccoli florets, cut in half
  • 2 large or 4 small Bella or white mushrooms, brushed clean and sliced
  • 2 - 2 1/2 cups baby bok choy, cut into 1 inch pieces
  • 1/2 cup cucumber (not waxed), sliced into half moons
  • 1/4 cup green onions, sliced diagonally

Additional canned vegetables to add to the stir fry:

  • 6 - 8 whole baby corn, drained 
  • 1/4 cup water chestnuts, drained

Garlic sauce ingredients:

  • 1 cup "no-chicken" vegetable broth, chicken or vegetable broth, preferably organic
  • 1/4 cup rice wine
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy or Tamari sauce
  • 2 teaspoon Thai fish sauce
  • 2 - 3 cloves garlic, minced
  • 1/2 teaspoon ginger, grated
  • 1/2 - 1 teaspoon fresh lemon juice

To thicken garlic sauce:  

  • 2 teaspoons arrowroot or cornstarch
  • 1 tablespoons water

Directions: Combine the first 9 ingredients of the garlic sauce in a sauce pan. Bring this mixture to a boil, reduce the heat and simmer for 5 minutes.  Set aside.

In a large skillet or wok, heat oil and water together over a high heat.  When pan is hot, start by adding carrots and broccoli, stirring constantly for about 2 minutes.  Add another table spoon or two of water if pan is dry. Next add mushrooms, bok choy, cucumbers and green onions and stir constantly for another 2 minutes.  Vegetables should be tender but still crisp.  Stir in baby corn and water chestnuts...remove from heat immediately.

Combine arrowroot with water, mix thoroughly.  Reheat garlic sauce, add thicken mixture to thicken sauce.  Stir for about a minute.  Pour the sauce over the stir fry vegetables, gently mix, and serve immediately with rice.

Marinated Tofu can be made ahead.  The tofu can be kept warm just after browning, or it can be made ahead, refrigerated and reheated in the oven.  This is a great addition to this dish.