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LOCATION: Recipes >> Vegetarian >> Veg Stirfry 04

Print this Recipe    Veg Stirfry 04

Stir-Fry With Almonds & Cashews

1 teaspoon sesame oil
4 cloves garlic, minced
1-1/2 inch piece fresh ginger, peeled and shaved
1/4 cup apple juice concentrate
1 tablespoon soy sauce
1 tablespoon cooking wine or vegetable broth
3 carrots
1-1/2 pounds bok choy
4 cups broccoli florets
1/4 cup toasted, slivered almonds
1/4 cup roasted cashew halves

Peel and slice carrots like match sticks. Coarsely chop leaves of
bok choy. Cut stalks into thin slices. Heat sesame oil in a large
wok or electric skillet. Briefly saute garlic. Stir in ginger,
apple juice, soy sauce, and wine. Cook for several seconds. Add
carrots, bok choy, and broccoli. Cover and "steam" for 5-7 minutes,
stirring occasionally to cover vegetables with cooking liquid. Toss
in nuts and serve immediately over brown rice or whole grain Kashi.
(Note: Sauce will be somewhat runny; thicken with 1/2 teaspoon
cornstarch during the last few minutes of cooking, if desired.)
Makes 4 servings.

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