Lunch at Last

Hi again,

What's for Lunch today? Why not try this delicious recipe and let me know what you think of it.
I had it with lightly toasted garlic bread and pumpkin soup.( It was delicious!)

VeggJay…


                                       Vegetable Stir Fry

Sauce

¼ cup soy sauce

¼ cup water

1 Tbsp sugar

2 tsp sesame oil

2 tsp cornstarch

2 clove garlic, minced

2 tsp ginger, finely minced

1 tsp Dijon or Chinese mustard

chili flakes or chili sauce to taste

For the sauce, whisk all of the ingredients together and set aside.

 Vegetables 2 Tbsp vegetable oil
1 carrot, peeled and thinly sliced
½ sweet onion, diced
1 stalks celery, thinly sliced
¼ lb(s) cremini mushrooms, sliced
2 cup coarsely shredded kale or Napa cabbage
2 cup broccoli
2 cup baby bok choy
1 cup eggplant, diced

cooked rice or couscous for serving

Before cooking, have all of the vegetables chopped and on-hand. Heat a large sauté pan on high heat and add the oil. Add the carrot, onion, celery, mushrooms and kale (or cabbage) at once and constantly toss for 2 minutes. Add the broccoli, bok choy and eggplant, toss for a minute, then add the sauce and stir quickly until the sauce turns shiny and the vegetables just soften, 1-2 minutes. Serve immediately over rice or couscous.