Karina's Spicy-Sweet Vegetarian Stir-Fry Bliss
Because last night we waxed nostalgic.
Vegetarian Stir-Fry Bliss: The Recipe (or Waxing Idealistic In the Face of Absurdity)
Start with a pot of cooked short grain brown rice.
For the stir-fry:
2 tablespoons light olive or canola oil
1 teaspoon each: GF curry powder, cumin and ginger
1/2 teaspoon red pepper flakes, or to taste
1 red onion, sliced or diced
4 cloves garlic, chopped
1 head of broccoli, cut into florets
3-4 medium carrots, cut into matchsticks
1 large zucchini or yellow squash, sliced into half moons
2 heaping cups shredded cabbage
For the sauce:
2/3 cup vegetable broth, heated
2-3 tablespoons- or to taste- hot pepper jelly
1 handful fresh cilantro, loosely chopped
Heat the oil in a large deep skillet or wok and add the spices; stir for a minute to infuse the oil. Throw in the onion, garlic and veggies and stir-fry until almost tender-crisp- about 4-5 minutes. Meanwhile, melt the jelly in the hot broth.
When the veggies are just about to reach that lovely tender-crisp stage, add the sauce and cilantro, and stir well. Continue to cook for another 2-3 minutes, stirring the veggies to coat.
Add in just enough cooked brown rice for serving, and stir to combine. I keep the ratio heavy on the veggie side, and use the rice more as a condiment.