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Fresh Vegetable Stirfry
- 3 carrots, julienne cut
- 1 yellow onion, sliced
- 1/2 green or red cabbage head, sliced
- 1/2 lb pea pods
- 2 cups broccoli florets
- 1 red pepper, cut in strips
- 1-2 zucchini, sliced
Sauce:
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 Tbs. grates ginger root
- 2 Tbs garlic cloves, minced
- 2 Tbs honey
- 1 Tbs cornstarch mixed with 1/4 cup water
Instructions:
1. Combine sauce ingredients in a small pan
2. Bring to a boil and cook on high for 1 minute, stirring
constantly with a wire whisk. Set aside
3. In a large saucepan, cook the carrots and onion in
1/4 cup of the sauce for about 5 minutes.
4. Add the rest of the vegetables and saute for another
8-10 minutes.
5. Mix in the rest of the sauce and coat all vegetables.
Serves 4
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