August 20, 2017
Dinner, Main Dish, Vegetables,
Chinese, Budget-Friendly, Quick Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Cholesterol, Vegetarian more
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"A stir-fry for vegetarians. To be served over hot rice. Allow 2 cups of raw vegetables per serving. Choose several among these, preferably choosing more than one type:"
Assemble and prepare all ingredients and set aside.
Heat large skillet, add 1 Tbsp. of the sesame oil, the vegetable oil, and the water and heat on moderately high heat.
When the mixture is quite hot, stir-fry the "hard" vegetables.
When they are halfway to crisp-tender, add the "medium" vegetables, then the "soft" ones, which should just wilt. For sprouts, this takes 2-3 minutes; pea pods--5-8 minutes.
Stir till all of the vegetables are crisp-tender, then turn off the heat and leave uncovered while making the sauce.
Heat the remaining 1 Tbsp. sesame oil in a heavy saucepan, then add the garlic and sauté over low heat.
Pour stock (pineapple juice) over the garlic, then add the soy sauce, sherry, ginger, vinegar, and honey.
Dissolve the cornstarch in a little cold water before adding to the liquid in the pan.
When the liquid is just about to boil, lower heat and whisk in the cornstarch.
Heat just till thick, stirring constantly.
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