*Vegetarian Stir-Fry

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Ingredients:

  • Mushrooms (whole) – 32 oz
  • Vegetable stock – 2 cups
  • Soy sauce – 1 cup
  • Lemon juice – 4 tbsp (about 2 lemons)
  • Corn starch – 3 tbsp
  • Brown sugar – 2 tbsp
  • Garlic cloves, minced – 6
  • Black pepper – 2 tsp
  • 2 large onions, sliced
  • 2 red bell peppers
  • 2 green bell peppers
  • 4 heads fresh broccoli, or 4 pounds frozen florets
  • olive oil, enough to coat pan
  • Rice or rice noodles (1/4 cup dry rice is one servings so 12 servings would be 3 cups of rice, 6 cups of water)

Directions:

  1. Wash mushrooms and cut into quarters.
  2. Add mushrooms to large skillet with the vegetable stock.  Bring to a boil, reduce heat and simmer for 20 minutes until mushrooms are tender and delicious with flavor. (Don’t forget to salt and pepper the mushrooms!)
  3. While mushrooms simmer: mix together soy sauce, lemon juice, corn starch, brown sugar, garlic and pepper in a medium bowl.  Set aside.  (If you like spice, feel free to add some Sambal Oelek to this mixture.  It’s a great way to add some heat!)
  4. About 10 minutes before mushrooms are done, heat olive oil in wok, dutch oven or large pot.  Add onions and peppers and stir fry for 5 minutes or until veggies are tender.  (For the love, don’t forget to salt and pepper the veggies!)
  5. Add broccoli florets.  (I used the frozen bags of broccoli.  I find this technique to be the most simple without sacrificing texture and taste).  Make sure the broccoli is heated through.
  6. Once mushrooms are done, add them to the vegetable mixture.
  7. Add soy sauce mixture.  Bring sauce to a boil and cook 2-3 minutes to thicken.
  8. Serve with rice and enjoy!  (For even more spice, drizzle with some Sriracha!)

Vegan option:  This recipe is vegan!

Servings: About 3/4 cup of rice and one cup of veggie mixture should yield you at least 12 servings.  When I made this, I had leftover veggie mixture that I froze to use at another date!

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Cost:  Under $3.00 per serving.

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