My favorite way to have vegetables is to quickly stir-fry them, so they are still crisp. A restaurant I used to go to a lot, served them in a beautiful woven lattice bread bowl and it was the perfect lunch. These veggies can be served over rice, rice noodles or as a side with stir-fried meat, poultry or tofu.
If you’re feeling creative I found a recipe for a lattice bread basket here.
- 1 tbsp cornstarch
- 1 cup water or broth (vegetable or chicken)
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp honey
- 6-8 mushrooms, washed and sliced
- 1 tbsp olive oil
- ½ tsp ground ginger or 2 tsp fresh minced
- ¼ tsp crushed garlic
- 8 oz broccoli crowns
- 8 oz sliced carrots, or baby carrots
- 8 oz snow peas
- 6 oz can sliced water chestnuts or bamboo shoots, drained
- salt & pepper to taste
wok or deep skillet
Mix cornstarch, soy, water, lemon and honey together. Set aside. Heat wok, add oil add all the remaining ingredients. Stir-fry quickly, about 2 minutes, until vegetables are tender-crisp. Add sauce, bring to boil for 1 minute or more until thickened. Let simmer 2 minutes.
2 thoughts on “Stir-Fry Vegetables in a Bread Bowl”
Pingback: Thursday Recipe Exchange: Lots of Vegetables « What's 4 Dinner Solutions
This looks so good! We are going to have to add it to our recipes for the plantation! Thank you for sharing!
Belle Grove Plantation Bed and Breakfast
Comments are closed.