Who says that a vegetarian dish can't be the main course.
This is a quick and healthy recipe for a vegetable stir fry. This recipe is perfect for the Lenten season. Feel free to experiment with different vegetables. You can also add nuts or Tofu to this recipe for added protein.
1 c each: sliced carrots, snow peas, sliced mushrooms, sliced celery, chopped onion, sliced bell pepper
1- 2 T oil (canola)
1 clove crushed garlic (diced)
1 T fresh ginger (diced)
1 can sliced water chestnuts
1/2 c each: sliced green onions, water
1 tsp cornstarch
1/4 tsp pepper
1/8 tsp salt (optional)
Heat wok or saute pan on medium high heat, add oil. Combine: vegetables, garlic, ginger, salt, pepper in pan. Stir fry vegetables to 8-10 minutes or until done.
In a cup or small bowl combine water and cornstarch. Mix to dissolve cornstarch.
Push vegetables to sides of pan. Pour water mixture into middle of pan. Let liquid reduce. Coat vegetables with sauce.