Quick and easy dinner that tastes delicious, vegetable stir fry with Chinese brown sauce. Use vegetables you have on hand, including broccoli, cauliflower, mushrooms, green onions, celery, pea pods, red pepper, etc. Prepare vegetables by cutting to similar size allowing heat to cook at the same rate. Heat a cast iron skillet big enough to hold vegetables. When hot add 1 to 2 tablespoons water and add vegetables. Let sit unstirred until a brown char forms on the bottom of the vegetables. Begin sauce by grating 1 tablespoon ginger and mince 1 clove garlic, set aside. In a liquid measuring cup mix the following sauce ingredients and stir to combine corn starch. When vegetables are cooked push them to one side and add 1 teaspoon of olive oil. Add the ginger and garlic and cook until fragrant. Pour in sauce mixture and cook until thick, one or two minutes. Serve with brown basmati rice.
Chinese Brown Sauce
1 teaspoon each of grated ginger and minced garlic, set aside
3/4 cup vegetable broth
2 tablespoons tamari or light soy sauce
1 tablespoon molasses
1 tablespoon cornstarch
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