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Ingredients:
1 tablespoon canola oil1 medium onion, cut into thin wedges1/2 small zucchini, halved lengthwise and cut into 1/2 inch slices1 1/2 cups cauliflower, bite-size pieces1 1/2 cups broccoli, bite size pieces1 cup fresh sliced mushrooms1/2 cup thinly sliced carrot1/2 cup green pepper strips1/2 cup red pepper stripsSAUCE:2 Tablespoons ground flax seed1 clove garlic, minced1 tablespoon grated fresh ginger1/4 cup chicken broth2 tablespoons soy sauce1 tablespoon vinegar1 teaspoon granulated sugar1 tablespoon flax seed, toasted
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| In a large fry pan, add oil. Stir-fry onion, zucchini, cauliflower, broccoli, mushrooms, carrots and peppers over medium heat for 5 minutes. Place lid over vegetables and cook 2 minutes more to steam slightly. In a small bowl, combine ground flax, garlic, ginger, broth, soy sauce, vinegar, and sugar. Pour over vegetables. Cook and stir 1 minute (or until heated through). Sprinkle with 1 tablespoon toasted flax seed. Serve. To toast flax seed, spread Flax Seeds in a small metal pan. Bake at 350 degrees F for 3-5 minutes. Stir while toasting. |
