Ingredients
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2/3 cup chopped onion
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3 garlic cloves, minced
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1 tablespoon toasted sesame oil
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1/2 cup diagonally cut celery
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2/3 cup sliced white button mushrooms
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1 cup sliced bell pepper
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2/3 cup coarsely shredded red cabbage
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2 cups diagonally cut zucchini
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2/3 cup mung bean sprouts
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2/3 cup sliced green beans
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2/3 cup snow peas
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2/3 cup bamboo shoot
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2/3 cup sliced water chestnuts
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1 cup sliced tomatoes
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1 cup water
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2 tablespoons soy sauce
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3 tablespoons cornstarch
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3 cups cooked brown rice
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salt
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pepper
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1/2 cup diagonally cut carrot
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2 teaspoons grated fresh gingerroot
Instructions
- Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
- Add the carrots and celery, and cook, stirring, 5 minutes.
- Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
- Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
- Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
- Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
- Serve over rice.