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Published on June 15, 2020

Gingered Vegetable Stir-Fry

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Ingredients

  • 3 Tbsp. vegetable broth
  • 2 Tbsp. Chinese rice wine or medium-dry sherry
  • 1 teaspoon sugar
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • ¼ lb. fresh shitake mushrooms
  • 2 Tbsp. vegetable oil
  • ½ lb. carrots (3 medium), julienned
  • ½ lb. Daikon (an Asian radish), julienned
  • ½ lb. Napa cabbage, sliced thin
  • 2 large garlic cloves, minced
  • 2 tsp. minced peeled fresh gingerroot

Directions

  1. In a bowl, stir together, rice wine or sherry, sugar, cornstarch,and salt until combined well.
  2. Cut mushroom caps into 1/8 inch thick slices.
  3. Heat oil in wok.
  4. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes.
  5. Add mushrooms, cabbage, garlic, and gingerroot and stir fry 2 minutes, or until carrots are crisp-tender.
  6. Stir broth mixture and add to vegetables.

Serve over Kamut

Makes approximately 6 servings

Kamut

Ingredients

  • 1 cup Kamut
  • 3 cups water

Directions

  1. Combine with water in a pot and bring to a boil.
  2. Reduce heat to low, cover and simmer for about an hour, until grains are tender.

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