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Recipe: Veggie stir-fry

Recipe: Veggie stir-fry
Posted on 06/12/2019
veggie and chicken stir-fry over riceThis is a fabulous, flexible, family-friendly stir-fry. It’s easy to make and accommodates all kinds of vegetables and meats found at the Lenexa Farmers Market.

Ingredients

4 tablespoons soy sauce
4 tablespoons cornstarch
4 tablespoons rice wine vinegar
2 tablespoons sesame oil
½ cup chicken stock, neutral veggie stock, or water
2 cloves garlic, minced
1 tablespoons ginger, grated
2–3 tablespoons vegetable or canola oil
4 cups fresh vegetables, chopped or sliced (carrots, red onion, broccoli, bell pepper, green onions, etc.)
1 cup rice - to serve (cook according to package directions)

Directions

Mix first seven ingredients together to make a sauce, set aside.

Preheat a large skillet or wok on medium-high. Add vegetable oil and heat it until it shimmers. Add vegetables, in order of longest to shortest cooking times, and cook until browned. Reduce heat.

Add sauce and toss to coat vegetables. Continue stirring until heated through.

Serve over cooked rice.

Variation
After heating oil, stir-fry marinated chicken, beef, or pork before until just done. Remove to plate and keep warm. Add back to the pan with the sauce, after stir-frying veggies. 



Published June 12, 2019