Ingredients
- 1 tablespoon avocado oil
- 1 medium onion, sliced vertically
- 3 carrots, peeled and sliced diagonally
- 1 red bell pepper, seeded and sliced
- 3 cups broccoli flowerets
- 2 cups snap peas, cut diagonally into 1 inch pieces
- 1 cup shiitake mushrooms, stems removed and sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons finely chopped fresh ginger root
- 3 tablespoons low sodium soy sauce or gluten free tamari sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 1/4 teaspoon red chili flakes or as desired
- 1 teaspoon cornstarch, dissolved in 2 tablespoon of cold water
- 1 cup diagonally sliced scallions,
- *Meets Cardiac Rehab guidelines.
Preparation
- In a large wok or skillet, heat oil over medium-high heat. Add onions and cook for about two or three minutes. Then at 2-3 minute intervals add the carrots, bell peppers, broccoli, snap peas, and shiitake mushrooms, stirring frequently to promote even cooking
- Add garlic, ginger, soy sauce, vinegar, honey, sesame oil and chili flakes and stir, cooking until vegetables are crisp-tender as desired. Remove skillet from heat and add dissolved cornstarch mixture. Return to heat and cook until slightly thickened and glossy, stirring to coat vegetables with the glaze.
- Top with sliced scallions. Delicious served with a bit of cooked brown rice, quinoa or millet.
Categories
- Dinner
- Vegetable
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegetarian
- Cardiac Rehab
- MHealthy