Ginger Vegetable Stir-Fry
Garlic Vegetable Stir-Fry
Frozen Vegetable Stir-Fry
Potatoes and Vegetables

Ginger Vegetable Stir-Fry 

¾ cup julienned carrots 

½ cup halved green beans 

1 small head broccoli, cut into florets 

½ cup snow peas 

¼ cup chopped onion 

2 teas. chopped fresh ginger root 

1 ½ cloves garlic, crushed 

1 Tbsp. cornstarch 

2 ½ Tbsp. water 

2 Tbsp. soy sauce 

½ Tbsp. salt 

¼ cup vegetable oil 

Blend the cornstarch, garlic, 1 teaspoon ginger and 2 tablespoons vegetable oil in a large bowl until the cornstarch is dissolved. Mix in the broccoli, snow peas, carrots and green beans and toss to coat.  Place a large skillet or wok over medium heat and add the remaining oil to the pan.  Cook the vegetables in the hot oil for 2 minutes, stirring constantly to prevent burning.  Stir in the soy sauce and water.  Mix in the onion, salt and remaining ginger.   Cook and stir until vegetables are tender but still crisp. 

Recipe makes 6 servings 

Garlic Vegetable Stir-Fry 

2 zucchini, halved and sliced 

1 yellow bell pepper, cut into chunks 

1 red bell pepper, cut into chunks 

1 shallot, sliced 

3 cloves garlic, finely minced 

1 jalapeno pepper, seeds and ribs removed, minced 

1 1/2 Tbsp. olive oil 

1 pinch paprika 

salt and pepper to taste 

Heat the olive oil in a large skillet over medium heat.  Add the garlic and jalapeno and cook and stir until softened, about 5 minutes.  Add the zucchini, bell peppers, and shallot and continue to cook and stir until tender, about 5 minutes.  Season with salt, pepper, and paprika. 

Recipe makes 4 servings 

Frozen Vegetable Stir-Fry 

1 16 oz. package frozen mixed vegetables 

2 teas. olive oil 

2 teas. peanut butter 

2 Tbsp. soy sauce 

1 Tbsp. brown sugar 

2 teas. garlic powder 

In a small bowl combine the brown sugar, soy sauce, garlic powder and peanut butter.  Place a large skillet over medium heat and heat the olive oil.  Add the frozen vegetables to the hot oil and cook and stir the vegetables until just tender, 5-7 minutes.  Remove skillet from heat and fold in the soy sauce mixture. 

Recipe makes 6 servings 

Potatoes and Vegetables  

8 red potatoes, cut into quarters 

10 crimini mushrooms, quartered 

1 large zucchini, cut in half lengthwise and sliced 

1 clove garlic, minced 

1 teas. dried oregano 

6 Tbsp. olive oil 

salt and pepper to taste 

Place a large skillet over medium heat and add the olive oil.  Cook and stir the garlic, oregano, salt and pepper in the hot oil until fragrant, about 1 minute.  Add the potatoes, mushrooms and zucchini to the pan. Increase heat to high.   Cover the skillet and cook the vegetables for 5 minutes.  Stir, replace lid and lower heat to medium.  Cook until the potatoes are tender, about 15 minutes, stir occasionally. 

Recipe makes 6 servings