“All of these vegetables need to be eaten before they go bad!!”  Sound familiar?  We went to visit my man’s parents for Mother’s Day and had just gotten my organic produce box the day before we left.   I contemplated taking the whole box with me, but it wouldn’t have fit in the overhead compartment, so we took a few apples and the prized mango and sadly left the rest in the refrigerator.   I love my organic produce, and I really hate it when I let it go bad!!    I was determined not to let that happen this time! 

This recipe is great for making use of all kinds of vegetables and I had plenty!  Yellow bell peppers, snow peas, zuchinni, carrots, asparagus were a few of the many veggies I used in this stir fry.  Stir frys are one of those dishes that you can modify easily to include your favorite veggies.    Serve this over brown rice or basmati rice and you’ve got as healthy a meal as you could want! 

Vegetable Stir Fry

• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 1 tsp chopped fresh ginger
• 4 cups fresh vegetables (suggestions: broccoli, asparagus, bell pepper (any color), snow peas, carrots cut diagonally, sliced zuchinni, mushrooms, bok choy or cabbage, green onions, celery)
• 1 tblsp sesame oil
• 1 tblsp corn starch
• Hot cooked rice

In a bowl, combine the first 4 ingredients to make a sauce, and set aside.  In a large skillet or wok, stir-fry the vegetables in sesame oil for about 2 min.  Combine the cornstarch with the sauce and stir until there are no lumps left.  Stir into the vegetables.  Bring to a boil and cook, stirring frequently for 3-5 minutes until vegetables are just tender.

Serve over rice. 

Makes 6 servings.

Prep time: 15 min.

Cook time: 20 min.