Vegetable Stir Fry
Vegetable Stir Fry
Vegetables
Ingredients
- 1/4 of a Napa cabbage head
- 2 medium carrots
- 1/2 yellow onion, 1-inch dice
- 1/4 pound of snow peas
- 1/2 red pepper, in long strips
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 1/2 teaspoon sugar
- 1 1/2 tablespoons vegetable broth
- 1 teaspoon cornstarch
- 2 tablespoons Fustini's Ginger Crush olive oil
Directions
- Remove the core and tough outer leaves from the cabbage. Cut leaves into matchstick-sized threads. Peel carrots and cut them into half ovals. In a small bowl, combine the garlic and 1 tablespoon of balsamic. In another medium bowl, whisk salt, balsamic, sugar, vegetable broth and cornstarch.
- Heat a wok or large sauté, pan to medium-high. Add olive oil and heat until shimmering, but not smoking. Add the garlic mixture and heat for 15 seconds. Add the cabbage shreds, carrots, onion, peas and red pepper. Stir-fry for about 1 1/2 minutes or until slightly tender. Add the cornstarch mixture and toss lightly until the sauce thickens. Transfer the dish to a serving platter and serve it with rice.
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