Vegetable Stir-Fry

5 cups

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

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

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