Submitted by: Courtney
1 med. onion, sliced
8 small red potatoes, unpeeled, cut into 1/4 inch slices
1 cup sliced mushrooms
1 pound asparagus, cut into 1 inch pieces
1/2 C chopped red bell pepper
2 cloves garlic, minced
2-4 teaspoons minced gingerroot
1 1/2 C veg. stock or water
4 teaspoons cornstarch
1/4 C water
2 teaspoons soy sauce
1 teaspoon sesame oil (optional)
Cooked brown rice (optional)
Spray wok or large skillet with cooking spray, heat over med. heat until hot. Stir-fry onion, potatoes, and mushrooms 3-5 min. Remove from wok and reserve. Ad asparagus, bell pepper, garlic, and ginger root to wok, stir-fry 5 minutes.
Add stock/water and reserved vegetables to wok and heat to boiling; reduce heat and simmer, covered, until vegetables are crisp tender, 3-5 minutes. Heat mixture to boiling, stir combined cornstarch and water into mixture. Boil, stiring constantly, til thickened, about 1 min. Stir in soy sauce and sesame oil, if using. Serve over rice, if desired.
This is from 1,001 Low-Fat Vegetarian Recipes by Sue Spitler. It has a TON of recipes, but no pictures, which is kind of a drag. But, I got it for $1 at a used book sale and couldn’t resist! It has some more stir-fry recipes, which I’ll post later, but I am out of time now!