A quick and easy stir-fry perfect for a weeknight dinner. Recipe and image courtesy of Live Well With Parkinsons in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
Directions for: Ginger & Vegetable Stir-Fry
Ingredients
125 g (1/2 pkg) rice noodles, wide
1 Tbsp (15 mL) cornstarch
cup (60 mL) vegetable oil
2 cup (500 mL) broccoli florets, bite-sized
1 carrot, thinly sliced in a half-moon shape
1 pkg (226 g) mushrooms, quartered
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
cup (125 mL) snow peas, stem removed
1 onion, sliced
1 clove garlic, grated
2 tsp (10 mL) ginger, grated
3 Tbsp (45 mL) soy sauce, light
3 Tbsp (45 mL) water
tsp (2 mL) salt
Directions
1. Bring a large pot of water to a boil and remove from heat. Put rice noodles into pot and soak until they are al dente (approximately 20-25 minutes). Check noodles periodically to make sure they do not become too soft.
2. When noodles are al dente, rinse with cold water and drain. Set aside.
3. In a large bowl, mix cornstarch and 2 tablespoons (30 mL) of vegetable oil together until cornstarch is dissolved.
4. Toss broccoli, carrots, mushrooms, red pepper, yellow pepper and snow peas in cornstarch mixture to coat.
5. Heat the remaining oil, 2 tablespoons (30 mL), in a large wok over medium high heat. Saut onions, garlic and ginger with oil.
6. Add vegetables and cook for 2 minutes, stirring constantly to prevent burning.
7. Mix soy sauce, water and salt together and add to the wok.
8. Add soaked rice noodles and gently stir fry until vegetables are cooked and tender. Do not over mix.
See more: Vegetables, Asian, Vegetarian, Mushrooms, Rice/Grain, Main, Dinner, Stir-Fry