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Joe has always liked a good vegetable stir fry. He used to make them for me when I was a vegetarian, and we’ve both always enjoyed them.
These days, he usually adds a can of chicken or a couple of chicken breasts, cut into cubes.
I have never quite gotten the hang of stir fry preparation. It’s nice that I have Joe around since I like to eat stir fry, though.
Our stir fry vegetables are a seasonal blend of whatever is available: what we’ve grown (see all that broccoli over there?), at the farmer’s market, from the CSA, or from the grocery store.
This particular stir fry was a mix of onions, carrots, cauliflower, and most of that broccoli from our garden. We also really like to put green beans and snow peas in, when we have them.
We had tired of our other stir fry sauce recipes. They were feeling drab and boring, and we wanted something new that was still healthy and light. I think Joe found a recipe in one of our cookbooks and then doctored it up. (You know we can’t eat any recipe just the way it’s written.)
So, here’s the delicious recipe, featuring Nakano Seasoned Rice Vinegar:
- ¼ cup chicken broth
- ¼ cup low sodium soy sauce
- 2 teaspoons Nakano seasoned rice vinegar, garlic flavor
- 1 teaspoon red pepper flakes
- 1 tablespoon sugar
- ¼ cup of chicken broth
- 3 cloves garlic, pressed
- A little flour or cornstarch (to thicken it a bit)
- Whisk everything except the flour or cornstarch together in a mixing bowl, set aside.
- Prepare your stir fry (meats and vegetables). Be sure that the meats are cooked through and the vegetables are however you like them, usually crisp-tender. Pour the prepared sauce over the vegetables and heat for 1-2 minutes.
- If the sauce is too thin, make a slurry of 1 tablespoon flour or cornstarch to 2 tablespoons water. Mix it together with a fork then stir the goo into your sauce and heat for another couple of minutes. The sauce will thicken up and be just fine.
- Serve hot, over rice.
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