Veggie Stir Fry

Meatless Monday was also clean out the odds and ends day.  I had several items I needed to use (2 onion halves, some broccoli, 2 green pepper halves etc...), so improvised a stir fry.  I am no Asian cooking master, but I thought I didn't acquit myself too badly.  I could stand to improve on this one;).


Veggie Stir Fry

1 cup of uncooked jasmine rice (cook as per instructions)
5 Scallions, cut in to 1" pieces
2 Carrots, thinly sliced
1 large Onion, sliced
1 Green Pepper, Sliced
2 Cups Broccoli florets
1 Tablespoon Cornstarch dissolved in 2 Tbsp of water
2 Cloves of Garlic minced
1 Tablespoon grated, fresh ginger
Pinch of Red Pepper flakes
1/2 Tablespoon of sesame seeds
1-2 dashes Five Spice Powder
2 Tbsp  Tamari Sauce (or soy)
2 Tbsp  Mirin
Sweet Chili Sauce
Canola Oil
Salt and Pepper


Sauté carrots and onions for 3 to 4 minutes in about tablespoon and a half of canola oil with a pinch of red pepper flakes. Add the rest of the veggies  (broccoli, greens bell pepper, scallions, garlic and the ginger and sauté for about another minute. Add 2 tablespoons of tamari and stir.  Add 2 tablespoons of the Mirin and stir.  Then add a quarter cup of water and the cornstarch dissolved in water and cook until sauce is thickened.  Adjust seasoning with salt and pepper and a couple of shakes of five spice powder. Add 2 teaspoons of sweet chili sauce or more to taste and sprinkle with sesame seeds serve over rice