Oriental Vegetable Stir Fry

Serves 8

1 small head broccoli, florets only cut into small pieces
1 small red bell pepper, cut into medium julienne
1small green bell pepper, cut into medium julienne
1 small zucchini, cut into medium julienne
24 snow peas, cut in half
1 small carrot, cut into medium julienne
1/2 pound button mushrooms, cut into slices
4 leaves Napa cabbage, cut into medium julienne
4 green onions, cut into thin slices on an angle
2 cloves fresh garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons fresh cilantro, minced
2 tablespoons canola oil
Salt and pepper to taste

Place wok over high heat. Add oil and right when it starts to smoke, add ginger. Toss quickly and add vegetables and garlic. You’re adding garlic last so that it doesn’t burn. Stir fry vegetables, continually tossing until vegetables are bright and tender about 6-8 minutes.

For the sauce:

1/2 cup vegetable stock
1/4 cup light soy sauce
1/2 cup dry sherry
1 tablespoon fresh ginger, minced
1/4 cup brown sugar
2 tablespoons fresh cilantro, minced
Juice of 1 lime
Cornstarch to thicken, thinned with cold water

Bring first 6 ingredients to a boil. Thicken with the cornstarch mixture(until it reaches a sauce consistency) and cookout for 20 minutes. Add remaining ingredients and serve with the stir fry.