lana accidental vegan ginger stir-fry |
1 tablespoon cornstarch |
1 clove garlic, crushed |
1 teaspoons chopped fresh ginger root |
3-4 tbs. evoo divided =evoo is extra virgin olive oil |
1 1/2 cups cut white or other sweet potato |
(i had white and they were incredible) |
1/2 cup chopped carrots |
1 cup yellow or other squash rounds |
3/4 cup red bell pepper |
1 to 2 tablespoons low sodium soy sauce |
4 tablespoons water |
1 cup chopped onions |
salt and fresh pepper to taste (if desired) |
the reason i call this accidental..is (i am a frugal foodie), and this is what i had..yum! (i use what i have).this was a result of buying |
very small portions of many things at the fresh-organic market |
in a bowl, blend cornstarch, garlic, and 2 tablespoons evoo until cornstarch is dissolved. |
add 1 teaspoon ginger, mix. |
to heated skillet or wok (with evoo), carrots, sweet potatoes, peppers, squash, (onions last) |
add water as needed |
cook vegetables in evoo, (to your desired crispness level) stirring constantly to prevent burning. |
stir in soy sauce and water. |
add sauce (mixed) and cook for a couple more minutes. |
cook in medium heat stirring very often, until vegetables are tender but still crisp. |
