Red Pepper and Corn Summer Stir Fry
This is a recipe I would consider a base recipe – a certain proportion of vegetables, protein and grains – that can easily be mixed and matched depending on season or what you want to put in it. Here is what I made tonight, but feel free to change it up!
Makes about 4 servings
2 tablespoons toasted sesame oil
1 block tofu, cubed (or 1 pound shrimp, flank steak or chicken, diced)
1 medium yellow onion, sliced
1 red pepper, sliced
1 yellow squash, diced medium
3 ears of corn, kernels sliced off, or 1 cup frozen
1 small bunch broccoli, cut into florets
½ cup low sodium soy sauce
½ cup chicken broth
1 tablespoon corn starch
1 tablespoon honey
1 teaspoon toasted sesame seed oil
1 teaspoon rice vinegar
2 inch piece of ginger, peeled and grated
2 garlic cloves, pressed
1. Boil a pot of water and cook the broccoli florets for 1 minute, drain and run under cold water.
2. Make the sauce: place all the sauce ingredients in a glass jar or container and shake well. Make sure the cornstarch is blended in well.
3. Make the stir fry: heat one tablespoon of the oil in a large saute pan or wok, until just smoking. Add the tofu (or other protein) and cook, browning on all sides, about 3 minutes. Remove from the pan and set aside.
4. Add in the rest of the oil. Saute the onion and red pepper for 3 minutes until soft. Add the squash and continue cooking for another 3 minutes.
5. Add in the corn, broccoli and the tofu (or other protein). Pour enough of the sauce evenly over the stir fry and incorporate into the mix, evenly coating all the vegetables. Heat for another 3-5 minutes, in order to thicken the sauce. Serve hot over brown rice or other whole grain.
Sauce inspiration by tastes lovely.com