Week 2: Veggie Stir-fry

INGREDIENTS

• 2 cloves garlic, chopped in processor
• Inch or more of ginger root (you don’t need to peel) chopped in processor
• 2 T vegetable oil
• 1 small head broccoli, cut into florets (save the stalks in a bag and freeze for soups)
• ½ pound frozen edamame (defrosted)
• 1 bunch radishes sliced
• 1 red pepper sliced
• ½ pound halved green beans
• 1 T sesame oil
• 2 T soy sauce
• 2 T chicken broth
• 2 green onions (also called scallions) chopped
• Red pepper flakes if you want some heat.

Two cups of cooked rice (jasmine or whatever you like).

DIRECTIONS

1. Heat vegetable oil in a large fry pan over medium heat. Cook garlic and ginger for about a minute (don’t burn it).  Add vegetables and stir until all are lightly sautéed (about 3 minutes). Stir in sesame oil, chicken broth, and soy sauce. Cook until vegetables are tender but still crisp.
2. Serve over jasmine or rice of your choice.