Vegetarian Stir Fry

This dish is easy to prepare from readily available produce and spices in the local grocery, and takes little time to cook once the vegetables are cut.  The biggest absence here is beef, chicken, pork or shrimp, but with the proper spices and textures of the vegetables, you won't really miss them, unless you are a dyed in the wool carnivore.  I will list the vegetables to be used, but it's possible to find frozen, all natural stir fry vegetables in a bag, which can save you much time.  Just thaw them under running cold water or in a microwave, then pat dry before adding them to hot oil.

Vegetarian Stir Fry (Serves 2, or 2 meals)

Ingredients

2 cups cooked brown rice, prepared ahead of time
1 tbsp peanut oil or grape seed oil (handles higher heat better)
1/2 cup yellow onions, medium dice
1/2 cup red bell pepper, medium dice
1 cup sugar snap peas, trimmed
1 cup broccoli florets
1 cup mushrooms (any variety) , sliced
1 cup water chestnuts, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
2 stalks celery, chopped
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1/8 tsp Chinese five-spice (very potent and can take over a dish)
1 tsp sesame oil
2 tbsp low sodium soy sauce
1 tbsp garlic chili sauce (not very hot)
1 cup vegetable stock (or chicken stock if you have none)
1 tsp cornstarch
Salt and pepper to taste
1 stalk green onion, chopped for garnish
A few sprigs of Cilantro, medium chop

Directions

Cut or prepare all vegetables first and set aside, along with a slurry of cornstarch and stock.  Heat the oil medium high to high, near the smoke point in a wok or large, heavy pan.  Add the sliced vegetables and move quickly in the oil until the onions are translucent, then add ginger, garlic, chili sauce, soy sauce and five spice powder, moving quickly. You don't want to overcook the vegetables.

Reduce the heat and add the cornstarch slurry.  Drizzle over the dish the sesame oil and mix thoroughly to insure the vegetables are evenly coated.  Salt and pepper to taste. It shouldn't need much salt.

Mound a cup of cooked brown rice on a plate and spoon the stir fried vegetables over it. Garnish with a little extra sauce, chopped green onions and chopped cilantro, if desired.

There is a lot of flavor and textures in this dish, which will help to disguise the fact that there is no meat. Many substitutions can be made. If you don't like cilantro, leave it out. You can add or substitute cauliflower, corn, green peas - or any vegetable you fancy. For those who want more spice, Thai chilies, red pepper flakes or Sriracha sauce can liven it up.  So many varieties and all delicious!