A simple stir-fry that uses vegetables, garlic, and sesame oil for a flavorful side dish. Make it a meal by adding extra firm cubed tofu after cooking, and serve over brown rice.
- 1/2 cup gluten-free vegetable broth
- 1 teaspoon cornstarch
- 1 teaspoon grapeseed oil
- 2 cup snap peas
- 4 medium carrots, sliced thin
- 1/4 cup ginger root, julienned
- 4 cloves garlic, minced
- 1/8 teaspoon sea salt, or to taste (optional)
- 1/2 teaspoon sesame seed oil
- Place the cornstarch in a small bowl. Gradually mix in the vegetable stock, until well combined and free of lumps. Set aside.
- Heat the grapeseed oil in a medium size wok or skillet, then add the snap peas, carrots, and ginger root. Stir-fry on medium-high heat for 2 minutes.
- Add the garlic. Stir-fry 1 minute, tossing quickly to heat the garlic without burning it.
- Add the broth and cornstarch mixture. Stir-fry for 1 minute or until the the mixture becomes a thick sauce. In order to keep vegetables tender-crisp, don’t overcook.
- Remove from heat and mix in the sea salt if using. Transfer immediately to serving plates, drizzle with the sesame oil, and enjoy!
- If you prefer, replace the corn starch with tapioca starch or potato starch.
- Replace the snap peas and carrots with two cups of your favorite mixed vegetables, sliced thin or cut into bite-size pieces.
- After cooking, add extra firm cubed tofu and gently toss to coat.
- Serve on a bed of brown rice.
Yield: Makes 2 to 4 servings.