Recipe
Dinner in Minutes: Vegetable Stir Fry
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Vegetable Stir-Fry
2 to 4 servings
This thin, made-from-scratch stir-fry sauce has a subtle mingling of flavors -- the sweetness of maple, saltiness of soy and a pleasant tang from lime. Vary the ingredients to suit your taste. We changed up the vegetables and added chicken to the otherwise vegetarian recipe, although you could also use shrimp or tofu. Serve with white or brown rice.
Adapted from "One Bite at a Time: Nourishing Recipes for People With Cancer, Survivors, and Their Caregivers," by Rebecca Katz with Marsha Tomassi and Mat Edelson (Celestial Arts, 2004):
For the sauce:
1/4 cup tamari* (may substitute soy sauce)
1 scant tablespoon balsamic vinegar
1 to 2 tablespoons water
3 tablespoons maple syrup
1 1/2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
