Saucy Summer Stir Fry
Sometimes we like a stir fry that has a lusciously smooth sauce. This is one of our favorite variations.
Of course, there's no reason you can't substitute/add other veggies you have on hand- cauliflower florets, quartered radishes, diagonally sliced carrots, etc. Makes 2 ample portions.
1/4 c. soy sauce
2 Tbsp. water
1 Tbsp. maple syrup (or honey)
1 Tbsp. cornstarch
1/4 tsp. grated fresh ginger
1 Tbsp. peanut oil
1/4 c. sliced mild onion
1 small clove garlic, minced or pressed
1 bell pepper, cut into bite sized chunks
1 small-medium zucchini, cut into 1/4" thick half-moons
2 c. broccoli florets
Whisk together the soy sauce, water, maple syrup, cornstarch and ginger. Set aside.
In a wok or large skillet, heat the oil over medium-high. Add onions and garlic, cooking until aromatic. Add pepper, zucchini, and broccoli, and cook until firm-tender, stirring often. Quickly pour in the soy sauce mixture, and stir to coat. Sauce should thicken quickly. If it's a little too thick, add a few tablespoons warm water. Serve over rice or noodles. If you like spice, season with a dash of sriracha.
Recipe created or adapted by Liz Talley, Urban Graze
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