COLORFUL STIR FRY

I have been making up my own stir fry recipes for many years, partly due to the fact that for quite a few years we lived 20 miles from the nearest supermarket, so I often needed to use what I had on hand and what I had picked up that was on sale.  Since we don't eat much meat, this one has become a standby.  Of course, you can vary the veggies. Chinese five spice powder is a combination of star anise, cloves, cinnamon, fennel, and pepper.  It has a strong flavor.  We like just a little, but I sometimes leave it out.

1 tablespoon canola oil

8 ounces fresh mushrooms, sliced

2 cups broccoli florets

3 peppers, any color(s), cut in bite sized pieces

2 celery stalks, diagonally sliced

2 carrots, peeled and diagonally sliced

3/4 cup frozen peas, thawed (opt.)

2 cups cooked beans, such as white beans, black beans, or edamame, or a mixture

3 minced garlic cloves

1 14.5 ounce can chicken or veggie broth

1-3 tablespoons reduced sodium soy sauce

2 teaspoons honey or agave

2 teaspoons sesame oil

1 tablespoon minced fresh ginger

3 tablespoons cornstarch

1/8 teaspoon Chinese five spice powder (opt.)

cooked brown rice

Heat canola oil in a large wok or skillet.  Stir fry mushrooms, broccoli, peppers, celery, and carrots until mushrooms are cooked through and the other veggies are crisp tender.  Add peas, beans, and garlic and stir  until heated through. Meanwhile, in a small bowl, combine broth, soy sauce, honey, sesame oil, ginger, cornstarch, and five spice powder.  Stir until cornstarch is mixed in well.  Add to vegetable mixture and stir until the sauce bubbles and thickens.  Serve over brown rice.  Makes about 6-8 servings.