It is important that a meal is as appealing to the eye as it is to the palate. This recipe, adapted from Vegetarian Times Magazine, calls for a wide variety of colorful vegetables to help you get the most nutritional benefit. The ginger will help boost your immune system and it’s also gluten free!
2 1/2 tbs. water
2 tbs. gluten free hoisin sauce
1 tbs. low sodium tamari
2 tsp. fresh ginger, finely chopped
1 tsp. chili-garlic sauce
2 tsp. toasted sesame oil
1/2 lb green beans, halved crosswise
1 cup thinly sliced purple cabbage
1 15-oz. can baby corn, rinsed and drained
1 small bell pepper, sliced
1 cup frozen, shelled edamame
1 8-oz. can sliced water chestnuts, drained
4 green onions, thinly sliced
1. For sauce: whisk together water, hoisin sauce, tamari, ginger and chili-garlic sauce in a small bowl. Place to the side.
2. Heat toasted sesame oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbsp. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and sauce; cook 1 minute more.
3. Serve over brown rice.