Dinner

Veggie Stir-fry (Can be Gluten-free) is for Dinner.

Veggie Stir-fry (Can be Gluten-free) takes 10 minutes to prepare.

Veggie Stir-fry (Can be Gluten-free) takes 15 minutes to cook.

Veggie Stir-fry (Can be Gluten-free) makes 4 servings.

The ingredients for Veggie Stir-fry (Can be Gluten-free) are:

Veggie Ingredients:
1/3 bag frozen Cajun starter veggies (onion, pepper, celery)
1/3 bag frozen broccoli florettes
1/3 bag frozen peas
2 small cans (or 1 large can) mushrooms
1 small can water chestnut
1 large can baby corn
1 small can bamboo shoots
Stir-fry Sauce:
1/3 cup water
1 cube dehydrated veggie bullion
2 Tbsp. fish sauce (or substitute 2.5 Tbsp. Tamari sauce)
Juice from ? lime
2 teas garlic/ginger paste
2 tsp. liquid honey, plus more to taste
2 tsp. corn starch dissolved in 4 Tbsp. water
1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

Here is how you make Veggie Stir-fry (Can be Gluten-free):

Preparation:Start by making the stir-fry sauce mixture. Place all ingredients in a bullet blender and blend like crazy until it turns a light brown. Place this to the side for now.Using 2T sesame oil in a hot wok, ?fry? the frozen veggies to thaw and warm them. Don?t get too excited about getting them brown. Just make sure they?re warm, relatively firm, and all the water is gone. Dump them from the wok into warming dish and set aside.Use another 2T of sesame oil in the bottom of your wok and allow it to get hot again. Stir fry roughly half of your canned veggies, and repeat, placing each batch in the warming dish when done. Finally, let your wok pan get hot again, use another 1T of oil and dump in the blended stir-fry sauce ingredients. (You may need to re-blend them quickly before dumping them in the pan if they separated while you were stir-frying the vegetables.) Stir the sauce vigorously as it will thicken very quickly in the hot wok. Taste the sauce (carefully!). The tastiest stir-fry balances these flavors: salty (fish sauce/Tamari), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust them to suit your taste.Once it?s thickened and smooth, dump the veggies in the warming pan back into the wok, toss them in the sauce to coat them evenly, and serve over steamed rice. Number of Servings: 4Recipe submitted by SparkPeople user ASMCKEE41.

The nutritional information for Veggie Stir-fry (Can be Gluten-free) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 343.9

• Total Fat: 28.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,114.0 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 5.6 g
• Protein: 7.4 g

Veggie Stir-fry (Can be Gluten-free) is Asian cuisine.

The dietary needs meet for Veggie Stir-fry (Can be Gluten-free) is Vegetarian