Vegetarian Stir Fry *we added a can of chicken at the end*

This recipe was from our Abundant Harvest organic food subscription where we buy local produce each Saturday. They always include a recipe and we loved this one:

VEGETABLE STIR FRY
2 Tbsp olive oil (we used grapeseed)
1 1/2 cups julienned carrots
1-2 cups cauliflower florets
1/2 cup chicken broth (bullion cube in water works)
1 tsp sesame oil (I just used sesame seeds)
1 tsp sugar (I used brown)
1 cup sliced green onions or scallions
1 8 oz package soba noodles cooked and kept warm, or steamed rice ( we used rice and bean threads)
2 Tbsp sesame seeds
1 Tbsp minced garlic
1-2 cups broccoli florets
1 cup sliced mushrooms (I omitted this)
1/4 cup soy sauce
1 tsp hot chili oil
1-2 cups shredded red cabbage (this sounded strange, but it became my fav. part!)

In a large skillet or wok, heat vegetable oil over medium-high heat.
Add garlic, carrots, broccoli, bauliflower, and mushrooms; cook for 2-3 minutes, stirring frequently.
In a medium bowl, combine broth, soy sauce, sesame oil, hot chili oil, and sugar.
Add broth mixture to vegetable mixture, and cook for 1 minute.
Add cabbage and green onions and cook for 1 minutes.
Serve immediately over noodles or steamed rice.
Top with sesame seeds.

You may vary the vegetables according to what you have available.
Asparagus, zucchini, yellow squash, green beans, pea pods, and red, yellow or green peppers would all be good choices.


NOTE: We covered and steamed the veggies for about 15 minutes. I think that it was much better a little cooked. It was not soft by any means, all the veggies were still firm, but I don't think that it would be as good super crunchy. So, have fun with it. Make it how your family likes it. I also put a little extra water in so that I would have extra sauce to drizzle over the rice. :-)