Beans & Barley Ginger Stir-Fry

Yield: 6 to 8 servings

Ingredients

Stir-fry Sauce

• 1/2 tablespoon sesame oil
• 1/2 tablespoon finely minced garlic
• 1/2 tablespoon finely minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup sherry
• 1 1/2 tablespoons wheat-free tamari
• 1/3 tablespoon hoisin sauce
• 1/2 cup vegetable stock
• 1/2 tablespoon cornstarch
• 1 tablespoon cold water

Stir-fry

• 1/4 cup vegetable oil
• 1 large carrot, cut into matchstick sized pieces
• 1 red bell pepper, cut into strips
• 1 green onion, sliced
• 4 ribs celery, cut on a bias
• 6 ribs bok choy, cut into thin strips (or substitute another vegetable of your choice)
• Cooked rice
• Toasted sesame seeds for garnish

Instructions

Stir-Fry Sauce

1. Heat a wok, then add sesame oil and heat. Add garlic, ginger and red pepper and cook briefly. Add sherry and reduce by half. This will take about 7 minutes.
2. Add tamari, hoisin sauce and vegetable stock and bring to a boil.
3. In a small bowl, whisk together cornstarch and water and add to sauce. Let boil for 3 minutes or until thickened. Remove from wok and set aside.

Stir-Fry

1. Add vegetable oil to wok and heat. Add all the vegetables and stir-fry, tossing frequently, until heated through but still crisp.
2. Add prepared stir-fry sauce and toss together. Heat through a few minutes, then serve over rice. Garnish with toasted sesame seeds.

Attribution

Beans & Barley Market and Cafe, Milwaukee, Wisconsin