Entrees
Vegetable Stir-Fry
5 cups
Vegetable Stir-Fry
5 cups
A quick and simple stir-fry. To make it a bit heartier, add cooked chicken, beef, or cubed tofu.
Nutritional information per serving (based on ½ cup serving): Calories 67 (44% from fat)
carb. 8g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 213mg
calc. 19mg
fiber 3g
carb. 8g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 213mg
calc. 19mg
fiber 3g
Ingredients
- 1 garlic clove, peeled
- 1 ½-inch piece fresh ginger, peeled
- 2 small zucchini
- 1 small eggplant
- 1 medium carrot, peeled
- 6 mini sweet peppers, multicolor
- 8 ounces cremini mushrooms
- 1 tablespoon vegetable oil
- ½ cup edamame, shelled
- 2 tablespoons soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- White rice, for serving
Preparation
- 1. Insert the universal blade into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. While the
- unit is running, drop the garlic and ginger through the feed tube and process to finely chop, 10
- to 15 seconds. Remove and reserve.
- 2. Replace the universal blade with the medium slicing disc. Slice the zucchini, eggplant, carrot,
- sweet peppers, and mushrooms. Reserve.
- 3. Put the oil into a large skillet over medium heat. Once the oil is hot, add the garlic and ginger.
- Sauté until softened and very fragrant, about 2 minutes. Add half of the sliced vegetables.
- Sauté for 3 to 5 minutes, and then add the remaining sliced vegetables. Sauté until softened,
- about 5 more minutes. Add the edamame and cook for a few more minutes.
- 4. While the vegetables are cooking, stir together the soy sauce, vinegar, and cornstarch.
- Add the soy sauce mixture to the pan. Stir and cook until slightly thickened and the sauce
- coats the vegetables.
- 5. Stir in the sesame oil and sesame seeds. Taste and adjust seasonings as desired. Serve
- immediately with white rice
