Saucy Stir Fry
Cooking Times
Ingredients
- 1 Cal-Organic Yellow Onions
- 4 minced cloves garlic
- 1 chopped red pepper
- 3 Cal-Organic Baby Bok Choy
- 1 bunch Cal-Organic Broccoli
- 3 Cal-Organic Bunch Carrots
- 2 cups edamame beans
- 3 cups cooked brown rice
- 1/4 cup soy sauce
- 2 tablespoons vegetable broth
- Juice of one lemon
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 teaspoons sriracha
- 1 1/2 teaspoon corn starch
Directions
1. Wash the baby bok choy, broccoli, and carrots. Cut the ends of the baby bok choy and then separate the white stems and the green leafy parts. Remove the green tops from the carrots, peel, and dice. Chop the broccoli into florets and dice the onion.
2. To make the sauce, combine the soy sauce, vegetable broth, lemon juice, sesame oil, maple syrup, sriracha, and corn starch to a small pot and cook on medium for about 5 minutes stirring frequently until the sauce thickens. Set aside.
3. In a large pan, sauté the onion, garlic, red pepper, white parts of the baby bok choy, broccoli, and carrots for about 5-8 minutes on medium-high.
4. Add the edamame beans, green parts of the baby bok choy, and sauce to the pan with the vegetables. Cook on low heat for about 5 minutes until greens are wilted.
5. Serve with cooked brown rice.