Veggie Garlic Stir-Fry

A simple stir-fry that uses vegetables, garlic, and sesame oil for a flavorful side dish. Make it a meal by adding extra firm cubed tofu after cooking, and serve over brown rice.

Ingredients:

• 1/2 cup gluten-free vegetable broth
• 1 teaspoon cornstarch
  
• 1 teaspoon grapeseed oil
• 2 cup snap peas
• 4 medium carrots, sliced thin
• 1/4 cup ginger root, julienned
• 4 cloves garlic, minced
• 1/8 teaspoon sea salt, or to taste (optional)
• 1/2 teaspoon sesame seed oil

Directions:

1. Place the cornstarch in a small bowl. Gradually mix in the vegetable stock, until well combined and free of lumps. Set aside.
2. Heat the grapeseed oil in a medium size wok or skillet, then add the snap peas, carrots, and ginger root. Stir-fry on medium-high heat for 2 minutes.
3. Add the garlic. Stir-fry 1 minute, tossing quickly to heat the garlic without burning it.
4. Add the broth and cornstarch mixture. Stir-fry for 1 minute or until the the mixture becomes a thick sauce. In order to keep vegetables tender-crisp, don’t overcook.
5. Remove from heat and mix in the sea salt if using. Transfer immediately to serving plates, drizzle with the sesame oil, and enjoy!

Variations:

1. If you prefer, replace the corn starch with tapioca starch or potato starch.
2. Replace the snap peas and carrots with two cups of your favorite mixed vegetables, sliced thin or cut into bite-size pieces.
3. After cooking, add extra firm cubed tofu and gently toss to coat.
4. Serve on a bed of brown rice.

Yield: Makes 2 to 4 servings.

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