This recipe is more about the sauce then the veggies you use, so you can use pretty well anything. I just specified greens because it completes the alliteration nicely. This complements Crispy Peppered Tofu nicely, especially if served over a bed of brown basmati rice (because it’ll soak up the sauce… yum). I suggest popping on Adam & The Amethysts so that their soft tunes soothe your frenetic stir-frying. I saw them at the Black Sheep Inn a few weeks ago and loved their quirky yet thoughtful music so much that I ran back to my computer and bought their album off iTunes. It’s super-duper and completely addictive.
But back to our stir-fry:
- 1 tsp coconut oil
- 3 cloves of garlic, minced
- 2 small heads broccoli, cut into bite-sized pieces
- large handful of fresh green beans
Note: you can really use anything here (well, in the veggie realm anyway) — the key is the garlic.
For the sauce:
- 1/2 cup to 3/4 cup warm water, depending on how thick you like your sauce
- 1 tsp corn starch
- 1 mushroom or veggie broth cube
- 1/2 tbsp soy sauce
- 1 tsp roasted sesame oil
- 1/2 tsp rice wine vinegar
Prepare your sauce in a mug or small bowl. Combine all ingredients in the sauce list and stir to mix (you might need to put a little muscle into breaking up the veggie broth cube). Set the sauce aside. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and sauté until slightly brown and fragrant. Add the veggies and stir-fry for a minute or two. Add the sauce and mix thoroughly. Let it simmer, stirring the veggies around to coat them nicely. Cook for another minute or two until the veggies are tender and brightly coloured. It’s always best to err on the side of al dente with veggies, so cook less, not more.