Stir-fry du Jour

Several years ago my husband and I were living in Ellicott City, Maryland. He saw a special on the 20/30 Fat & Fiber Diet Plan and he immediately went out and purchased it. We did a modification of the plan and it actually helped. Some of the recipes are a bit too organic and tofu for me, but this one was a hit.

Sauce:

1 Tbsp. cornstarch
1 to 3 tsp sugar
1/2 cup soy sauce
2 Tbsps miren or rice wine vinegar (we used rice win vinegar)
1 clove garlic, minced
1 Tbsp.. grated or minced fresh ginger
Pinch of cayenne pepper or minced fresh hot chilis to taste.

4 to 6 cups chopped, sliced or matchstick-size veggies (choose from the following)

Mushrooms (any kind)
Onions (any kind)
Green or red bell peppers
Cabbage or Chinese Cabbage
Carrots
Celery
Jicama
Sweet Potatoes
Snow Peas
Asparagus
Broccoli
Cauliflower
Fennel
Zucchini or Yellow Squash
Bean Sprouts

Cooked whole grains of your choice.
About 1/2 cup boullion

Prepare Sauce: Stir the cornstarch into the liquids in asmall bowl and mix until smooth. Add the other ingredients and set aside. Yield: About 6 Tablespoons.

Organize veggies according to cooking time: the harder ones take longer to cook than the softer ones.

Have the cooked whole grains of choice ready to serve.

Heat a flat bottomed pot or frying pan over medium-high heat and add 1 to 2 tablespoons of the bouillon. Add the longer cooking vegetables and stir-fry 3-5 minutes or until they start to soften, adding more bouillon as it evaporates. Continue adding the different kinds of vegetables and stir-fry until crisp-tender.

Pour 1/4 to 1/2 cup of the sauce down the side of thepan and stir to mix it into the veggies. Cook, stirring, about 1 minute or until slightly thickened. Serve over cooked whole grains.