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51
ENTRÉES
VEGETABLE STIR-FRY
This dish is a quick way to incorporate any veggies you have on hand; add
chicken, beef or cubed tofu for a heartier meal.
Makes 6 cups
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, add
the garlic and ginger through the feed tube and
process to fi nely chop, about 10 to 15 seconds.
Remove and reserve.
2. Remove the chopping blade and replace with the
medium slicing disc. On High, slice the red pepper,
broccoli stalk, bok choy, mushrooms and onion.
Remove and reserve.
3. Put the vegetable oil into a large skillet over medium-
high heat. Once the oil is hot, add the garlic and
ginger. Sauté until fragrant, about 30 seconds. Add
the sliced vegetables and sauté for about 7 to 8
minutes, until they begin to soften.
4. While the vegetables are cooking, stir together the
broth, soy sauce, fi sh sauce and cornstarch. Add the
broth mixture to the pan and bring to a boil. Stir in
the bok choy leaves, broccoli fl orets and snap peas.
Cook until broccoli and peas are just tender and
sauce coats the vegetables, about 3 to 5 minutes.
5. Stir in the sesame oil and the seeds. Adjust seasoning
as desired and serve immediately over rice.
Nutritional information per serving (1 cup):
Calories 79 (51% from fat) • carb. 8g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 288mg • calc. 33mg • fi ber 2g
2 GARLIC CLOVES
1 1-INCH PIECE GINGER, PEELED
AND QUARTERED
1 MEDIUM RED BELL PEPPER,
HALVED, CORED
1 STALK BROCCOLI, FLORETS AND
STEM SEPARATED, STEM TRIMMED
AND PEELED
4 BABY BOK CHOY, LEAVES TRIMMED
AND RESERVED
6 WHITE BUTTON MUSHROOMS,
CLEANED
1 MEDIUM RED ONION, TRIMMED TO
FIT FEED TUBE
1½ TABLESPOONS VEGETABLE OIL
1 CUP VEGETABLE OR CHICKEN
BROTH, LOW SODIUM
3 TABLESPOONS SOY SAUCE,
REDUCED SODIUM
¼ TEASPOON FISH SAUCE
2 TEASPOONS CORNSTARCH
½ CUP SNAP OR SNOW PEAS,
TRIMMED
1 TEASPOON HOT SESAME OIL
1 TABLESPOON SESAME SEEDS
COOKED RICE, FOR SERVING
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