Ingredients:
2/3 cup chopped onions
3 garlic cloves, minced
2 teaspoons grated fresh gingerroot
1 tablespoon toasted sesame oil
1/2 cup diagonally cut carrots
1/2 cup diagonally cut celery
2/3 cup sliced white button mushrooms
1 cup sliced bell peppers
2/3 cup coarsely shredded red cabbage
2 cups diagonally cut zucchini
2/3 cup mung bean sprouts
2/3 cup sliced green beans
2/3 cup snow peas
2/3 cup bamboo shoots
2/3 cup sliced water chestnuts
1 cup sliced tomatoes
1 cup water
2 tablespoons soy sauce
3 tablespoons cornstarch
3 cups cooked brown rice
salt
pepper
Directions:
Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
Add the carrots and celery, and cook, stirring, 5 minutes.
Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
Serve over rice.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.