Tuesday, May 8, 2012

VEGETABLE STIR-FRY WITH GARLIC & GINGER

My coworker grows vegetables, but doesn't like to eat them, which is great for me!  He gave me a big bag of peas, so I made a quick vegetable stir-fry with some of them & other vegetables that were sitting in my fridge.    


INGREDIENTS
Yield = 2-3 large servings
2 cups
Sugar snap peas (or snow peas), whole or cut in half
3
Medium carrots, sliced
3
Large scallions: the lower white part cut in 1” pieces, & the green tops diced
1
Red bell pepper, sliced
3
Garlic cloves, monced
2
Thumb-sized pieces of ginger, minced
1 Tbsp
Olive oil
3 Tbsp
Tamari (wheat-free soy sauce)
2 Tbsp
Honey

PREPARATION
1.  In a small bowl or measuring cup, whisk together the tamari & honey.
2.  Sauté the ginger & garlic in olive oil for about 30 sec-1 min.

3.  Add the rest of the vegetables & a splash of water.  Stir frequently & cook until the vegetables are bright green & “tender crisp.”


4.  Pour the tamari/honey mixture over the vegetables & coat well.

Enjoy!

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

2 comments:

  1. Is this OK for AB blood type...I guess I just leave out the bell pepper?

    ReplyDelete
  2. I would check Dadamo.com's typebase index for the ingredients.  The great thing about stir-fry is you can change almost everything about it to suit your taste!

    http://www.dadamo.com/typebase4/typeindexer.htm 

    ReplyDelete

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