Recipe: Stir Fry

Serves 2.


1 small head broccoli, broken into florets
3 cups, roughly, greens (napa cabbage, bok
 choy, baby spinach or stir fry mix)
 washed well & shredded

Mix together:
1/3 cup vegetable or chicken broth
2 Tbsp. soy sauce
1 Tbsp. vinegar
1/8 tsp. sugar
1/4 tsp. hot pepper sauce or red pepper flakes

Mix together:
2 tsp. corn starch dissolved in
2 Tbsp. cold water


Heat a large skillet with a lid and add 1 tsp. oil. Add first clove of garlic and whatever meat or tofu you’re using. Cook, stirring, until barely done. Remove from pan and set aside. Add remaining oil and bring skillet back to hot. Add carrots and cook 1 minute. Add onion and cook 1 minute. Add squash and cook 1 minute. Add garlic and mushrooms and cook 1 minute. Add sauce ingredients, broccoli and greens. Cover and cook 2 minutes, or until done to your taste. Reduce the heat, push vegetables to the edges of the pan, and stir 1/2 of cornstarch mixture into sauce. Continue stirring, adding more cornstarch as needed, until sauce thickens. Stir in protein and serve over rice or noodles.