MAKING THE PLUNGE AND A SUMMER STIR FRY RECIPE

Hey folks,

Happy Wednesday!  I hope everyone made it over the hump successfully!  First, I'm very excited to share with you the link to my youtube channel!  Yes, I finally made the plunge and I am officially on youtube!  I look forward to doing more video content, so please be sure to check it out and please subscribe!!

Get it here: www.youtube.com/user/vegginoutwcrs

Now, on to today's deeelicous sounding stir fry recipe from you guessed it..vegweb! This summer stir fry recipe was posted by Danielle@happyhippie.com and sounds so good!  Check it out!

DANIELLE'S ZUCCHINI SUMMER STIR FRY

INGREDIENTS (use vegan versions):

2 large fresh zucchinis (green, yellow or both), sliced in circles

1 large fresh tomato, peeled, sliced

1 fresh carrot, finely chopped

5-6 white mushrooms, cleaned, sliced thin

1/2 granny smith apple, sliced thin

1/2 vidalia onion, minced

1/2 teaspoon fresh ginger, minced

2-3 cloves garlic, minced

5 tablespoon olive oil

1 teaspoon brown sugar

fresh parsley, salt and pepper to taste


DIRECTIONS:

Heat 3 tbs. olive oil in wok. Add onion, ginger, garlic, and parsley. Simmer over medium heat until veggies are golden brown. Add mushrooms and simmer until they shrink and begin to make their own sauce. Add all other veggies (zucchini, tomato, carrot, apple) and seasonings (brown vegan sugar, salt and pepper).

Reduce heat to medium and cover. Allow veggies to simmer for 15-20 min., stirring occasionally, until tender. Add extra olive oil if necessary. Be sure to mix ingredients well as brown vegan sugar has a tendency to become clumpy and sticky.
Serve over brown rice.

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