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.
for Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Easy
Ingredients |
| 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 |
Directions |
| 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. |
Notes |
| Good served with brownn rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment. |
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