10 Vegetable Stir-fry | Emerils.com

Name: 10 Vegetable Stir-fry | Emerils.com
Ingredients: 1/4 cup low-sodium, gluten free soy sauce; 1/4 cup dry sherry; 3 tablespoons canned low-sodium vegetable, chicken, or beef broth; 2 tablespoons fermented black beans (black bean paste); 1 teaspoon toasted sesame oil; 1 teaspoon cornstarch; 1 teaspoon sugar; 3 tablespoons peanut or grapeseed oil; 1 1/2 tablespoons peeled and minced fresh ginger; 1 1/2 tablespoons minced garlic; 1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup); 2 to 3 small dried hot red chiles; 1/2 green bell pepper, cut into 1-inch dice (about 3/4 cup); 1/2 red bell pepper, cut into 1- inch dice (about 3/4 cup); 3 small carrots, halved lengthwise and cut into 1/8-inch-thick half-moons on the diagonal (about 1 1/2 cups); 1 celery stalk, thinly sliced on the diagonal (about 1/2 cup); 2 cups halved broccoli florets; 2 cups sliced shiitake mushrooms (about 4 ounces); 2 cups 1/4-inch sliced red cabbage; 1 cup snow peas, ends trimmed (about 4 ounces); 1 cup bean sprouts; 1 teaspoon hot sesame oil (optional); Steamed jasmine or other rice, for serving

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In just 10 minutes you’ll have a beautiful mixture of perfectly cooked veggies that make a power- packed vegetarian entree when served over steamed jasmine rice. Eat up, kids!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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Ingredients

1/4 cup low-sodium, gluten free soy sauce
1/4 cup dry sherry
3 tablespoons canned low-sodium vegetable, chicken, or beef broth
2 tablespoons fermented black beans (black bean paste)
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons peanut or grapeseed oil
1 1/2 tablespoons peeled and minced fresh ginger
1 1/2 tablespoons minced garlic
1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)
2 to 3 small dried hot red chiles
1/2 green bell pepper, cut into 1-inch dice (about 3/4 cup)
1/2 red bell pepper, cut into 1- inch dice (about 3/4 cup)
3 small carrots, halved lengthwise and cut into 1/8-inch-thick half-moons on the diagonal (about 1 1/2 cups)
1 celery stalk, thinly sliced on the diagonal (about 1/2 cup)
2 cups halved broccoli florets
2 cups sliced shiitake mushrooms (about 4 ounces)
2 cups 1/4-inch sliced red cabbage
1 cup snow peas, ends trimmed (about 4 ounces)
1 cup bean sprouts
1 teaspoon hot sesame oil (optional)
Steamed jasmine or other rice, for serving