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.

Stir-Fry Vegetables

• 1 tbsp cornstarch
• 1 cup water or broth (vegetable or chicken)
  

  Photo by ddpiesslice.blogspot.com

• 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.