Oriental Vegetable Stir Fry
Ingredients:
1 Large Green Pepper, thinly sliced
1 Large Green Pepper, thinly sliced
· 2 Large Onions, thinly sliced
· 2 Bunches Broccoli Florets
· 1 Lb. Carrots, peeled and thinly sliced
· 3 Tbsp White Cooking Wine
· 2 Tbsp Balsamic Vinegar
· 1 Tbsp Dark Soy Sauce
3 Tbsp Honey
3 Tbsp Honey
· 1 Tsp Ginger
· 1 C Water
· 1 Tsp Beef Bouillon or 1 cube
· 2 Tbsp “regular” Soy Sauce
· 2 Tbsp Olive Oil or Sesame Oil
· 3 Tbsp Sugar
1. Boil or steam broccoli to desired tenderness. Set aside.
2. Meanwhile, in a hot skillet or wok, add 3 Tbsp olive oil, or enough to accommodate cooking the green peppers and onions. When oil is heated, add peppers and onions and stir fry till tender crisp or desired consistency. Place in a covered container to keep warm, and set aside.
3. Cook carrots in olive oil the same way. Set aside and keep warm.
4. In small sauce pan, add remaining ingredients and cook on medium heat until sugar is melted and sauce is heated through.
5. Mix 1 Tbsp corn starch and a small amount of water together till blended. Stir into sauce and continue stirring till sauce has thickened. Turn off heat and cover to keep warm.
6. On a large platter (or two) put 2 lbs cooked angel hair, vermicelli, spagetti, rice noodles, or a comparable amount of rice. (4 cups of rice, before it is cooked)
7. Layer the vegetables over the pasta or rice, then pour sauce over vegetables.
8. Serve immediately.