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Quick Easy Main Dish: Sweet & Sour Veggie Stir Fry

Fresh Seasonal Vegetables, Tofu Or Seitan, Over Noodles Or Rice

Vegan recipe courtesy Jill Nussinow, MS, RD, from her cookbook, 'The Veggie Queen, Vegetables Get The Royal Treatment'

Use the freshest available vegetables. I almost always have carrots, onion and broccoli around, yet I have also made it with cauliflower or Romanesco broccoli in the winter.

In the summer, I use many varieties of squash or green beans. It's easiest to control the timing if you stick to no more than 4 vegetables' - Jill Nussinow, The Veggie Queen

Serves 4: 'Add tofu, tempeh or seitan to make this seasonal stir fry a quick and easy main dish, and serve over rice, quinoa or noodles (prepare ahead).

Ingredients:

2 tsp oil (optional)
1/2 - 1 inch piece fresh ginger, peeled and minced
2 carrots, cut on diagonal
1 medium onion, sliced lengthwise
3 cups broccoli florets
2 cloves garlic, minced
3 Tbsp reduced sodium tamari, divided

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1 Tbsp rice or cider vinegar
1 Tbsp Sucanat, sugar, or a few drops of liquid stevia
2 Tbsp water or vegetable broth
1 Tbsp arrowroot or cornstarch
2 green onions, chopped for garnish
Optional: Sesame seeds for garnish

Directions:

Place a wok or large sauté pan over medium high heat
Add oil, if using, and ginger. Let this cook for 1 minute, then add carrots and stir-fry for 2 minutes, adding water or stock, a tsp at a time, if they begin to stick
Add the onion and stir-fry until the onion turns translucent, about 5 minutes
Add broccoli and garlic, and stir-fry with 1 Tbsp reduced sodium tamari
Whisk remaining tamari, vinegar, Sucanat, water or broth, and arrowroot or cornstarch, in a small bowl
remove pan from the heat, pour in the tamari mixture and stir well. Put the pan back on low heat and cook until sauce begins to thicken
Remove from the heat and serve over quinoa, rice or noodles
Sprinkle with green onions and sesame seeds

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