Use these stir-fry vegetables as the main attraction with a piece of fish and a scoop of brown rice.
Wash and prepare 2 pounds of vegetables, cut vegetables into bite size pieces
(broccoli, mushrooms, asparagus, red pepper, carrots, onion)
Prepare sauce
1 1/2 TB minced fresh ginger
2 garlic cloves, minced
1 tsp canola oil
1/4 c. orange juice
1 tsp grated orange peel
1/4 c. low-sodium soy sauce
2 TB dry sherry
1 tsp maple syrup
1 tsp toasted sesame oil
1 tsp cornstarch
dash red pepper flakes
mix together ginger, garlic, and 1 TB oil
whisk together the orange juice and peel, soy sauce, sherry, syrup, sesame oil, cornstarch and red pepper flakes in a bowl, set aside
add 1 TB oil to empty skillet and bring back up to heat. add vegetable and stir-fry until tender-crisp, about 2 minutes. Clear center of pan and add garlic/ginger mixture. Cook for 5 seconds, mashing with with spoon, and then stir into veggies
reduce heat to low and cook until sauce is thickened, about 30 seconds. Serve immediately as is, or with rice and noodles.
