Basic Vegetable Stir-Fry This is as basic as stir-fry gets. When preparing the vegetables, be sure to cut them all into a uniform size and shape for even cooking. Seasonal vegetables can be substituted for any one listed. Wok on the wild side-have fun and be creative. Serve with Oil-free Tamari Brown Rice or Mango-Scallion Sticky Rice. Makes 4 servings.
	Ingredients: 12 teaspoons olive oil or sesame oil 1/2 cup Stir-Fry Sauce 1 cup diced taro root, or yuca root 1 cup diced green or red bell peppers 1/2 cup diced carrots 1/2 cup chopped asparagus 3 tablespoons thinly sliced scallions 1 cup chopped broccoli florets Freshly ground black pepper 1 cup diced zucchini
	Instructions: 1. In a nonstick wok over medium heat, heat the olive oil. Add the taro and cook, stirring, until slightly browned, 4 to 5 minutes. Add the carrots and asparagus and raise the heat to high. Cook, stirring, adding 1 tablespoon of water at a time (up to 4 tablespoons) to keep the vegetables from drying out, for 3 to 4 minutes. Add the broccoli and zucchini and cook, stirring, for an additional 2 to 3 minutes. Pour in the stir-fry sauce and add the bell peppers, and cook, stirring, 2 to 3 minutes, or until the vegetables are cooked through but still firm. Insert a fork into the middle of the taro root to check for doneness; it should go in easily. All other vegetables can be served at your desired firmness. Add the scallions and black pepper to taste.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop