Farmer's Garden Stir-Fry

[Guest guest]

Mmm....this was really yummy, and I'm not even a fan of squash!!

 

Happy vegging!

~Emmy~

 

 

From " Vegetarian Express Lane Cookbook " by Sarah Fritschner

 

 

Farmer's Garden Stir-Fry

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 5 or 6.

 

 

4 & 1/2 cups water

3 & 1/4 cups long-grain white rice

 

 

SAUCE:

------

1 bunch green onions

1/4 cup soy sauce, or a little less

3 tablespoons peanut butter

1 & 1/2 vinegar (any kind)

1 & 1/2 teaspoons sugar

3/4 teaspoons crushed red pepper

 

 

VEGETABLES:

-----------

3 tablespoons oil

3 cups fresh green beans, cut on the diagonal, or frozen beans

1 small yellow squash (such as summer squash)

1 large cucumber

1 green bell pepper, sliced

 

 

1) Bring water to a boil in a large pot, adding salt.

2) Add rice, stir once, then cover and reduce the heat to low, and

cook for about 18 minutes, or until water is absorbed and rice

is tender.

 

 

TO MAKE THE SAUCE:

------------------

1) Trim and discared roots and any wilted green tops from the green

onions.

2) Chop green onions, and combine in a small bowl with soy sauce,

peanut butter, vinegar, sugar, and red pepper.

3) Stir to blend liquid with peanut butter, and then set the mixture

aside.

 

 

TO MAKE THE VEGETABLES:

-----------------------

1) Heat oil in a large skillet, Dutch oven or wok.

2) When pan is quite hot, add the grean beans, and stir-fry for 3

minutes if using fresh, 2 minutes if using frozen.

3) Add yellow squash, cucumber and green peppers, and stir-fry for

another 2 minutes.

4) Add the sauce and cook, stirring, until vegetables are coated and

heated through, or until they reach the desired texture.

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