Vegetable Stir Fry

Vegetable Options (pick 5-6):

  • 1 bunch asparagus, cut into 1-inch pieces
  • 1-2 onions, sliced and quartered
  • 1 bell pepper, chopped
  • Can of sliced water chestnuts
  • 4-5 carrots, sliced into coins or thin strips
  • 8 oz package sliced portabella mushrooms
  • Head of broccoli, chopped into small florets
  • Scallions, chopped
  • Can of baby corn
  • Swiss chard, Bok Choy, or other Asian greens (cut into strips and add at very end)
  • Could also serve with crispy won ton strips (look in salad dressing area, near croutons) – add at the end

For Stir Fry:

Directions:

  1. Prepare rice in rice steamer.  Let this cook while chopping veggies.
  2. In large nonstick skillet or wok, stir fry vegetables (except water chestnuts) in olive oil for a few minutes, until crisp-tender.
  3. Stir in Garlic Ginger Stir Fry Sauce and bring to a boil.  Boil & stir for a few minutes until sauce is thickened.  Add water chestnuts (and any other tender veggies/greens).
  4. Serve over hot rice. (Add won ton strips and/or greens just before serving, if desired)
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