I adapted this recipe from Karri Ann Allrich's Cooking By the Seasons. I appreciate Allrich's recipes because they put the spotlight on the flavor of the vegetable ingredients without sacrificing creativity or heartiness. It is a Pagan cookbook, as I found out after purchasing it, but this actually works in the reader's favor, since the Earth's rhythms are a big part of Paganism; in other words, Allrich's recipes are naturally in tune with ingredients that are in season. Her prose is a bit wishy-washy for me (this particular recipe is said to feature a sweet/savory combination, which is "a favorite Goddess combination") but her recipes are delicious. I changed this one a bit to suit what I had on hand, and my changes are reflected below.
You will need:
- 1/3 cup orange juice
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp dark sesame oil
- 1 inch fresh ginger, grated
- 1 tsp hot pepper paste or 1/2 tsp red pepper flakes
- 2 garlic cloves, minced
- 2 Tbsp canola oil
- 3 carrots, sliced diagonally
- 1 cup small broccoli florets
- 1/2 red or green bell pepper, chopped
- 1 cup snow peas, trimmed
- handful of pea shoots, sliced in half
- 1 Tbsp toasted sesame seeds
- Combine the juice, soy sauce, maple syrup, sesame oil, ginger, pepper, and garlic in a measuring cup and mix well. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and broccoli and stir frequently for about 4 minutes.
- Add the bell peppers and snow peas, and stir-fry for another 4 minutes.
- Add in the pea shoots, and stir briefly; then mix in the sauce from the measuring cup and stir well. Cook for another 3-5 minutes, or until the vegetables are tender-crisp. Sprinkle with sesame seeds and serve.
Allrich's recipe called for a small onion, but my stupid stomach is so sensitive to onions that I just used some onion powder instead. You really could change up the vegetables in this recipe depending on what you have to use up or what's in season at that time. The sauce is pretty basic, so I'm sure it could be used on all different types of vegetables. I served this over jasmine rice. It isn't much to look at, but it certainly was delicious! Next time I'd make it more spicy and add some mushrooms to the mix.