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:
Additional canned vegetables to add to the stir fry:
Garlic sauce ingredients:
To thicken garlic sauce:
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.