The advantage of this recipe is that it provides a way to use up leftover vegetables. Almost any combination may be used to prepare this quick and easy dish.
Time to prepare: 15 minutes
| 1 Tbs. cornstarch
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1/4 tsp. ground ginger
2 Tbs. soy sauce
1/4 cup water
2 Tbs. oil
4 green onions, sliced
1/4 lb. fresh whole mushrooms
8 cherry tomatoes
4 cups total: cauliflowerets, sliced peeled cucumbers, snap or snow peas, sliced celery, diced zucchini and/or yellow summer squash, broccoli flowerets
| Mix cornstarch, bouillon cube, brown sugar, vinegar, ginger, soy sauce and water. Set aside.
Heat oil in wok or large skillet. Add all the vegetables. Stir-fry over high heat for about 3 minutes.
Stir in first mixture. Cover and cook for about 3 minutes, stirring once or twice.
|Good served with brownn rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.|