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

All rights reserved©

#entree