Mixed Vegetable Stir Fry

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 fresh garlic cloves
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon catsup
• 1 chicken bouillon cube, crumbled
• 1/4 teaspoon chinese five spice powder
• 4 baby carrots (small)
• 1 onion
• 1/2 lb asparagus (about 8 stalks)
• 3 -4 very small crookneck yellow squash
• 1 cup sliced celery
• 1 firm-ripe tomato
• 1 1/2 tablespoons oil
• 2 tablespoons water

Recipe

• 1 peel and process garlic with vinegar in blender jar until finely chopped. add soy sauce, catsup, bouillon cube and spice; blend smooth.
• 2 prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. trim, pare and cut carrots in half lengthwise. (if large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) peel and cut onion in 8 wedges. trim asparagus, peel stalks and cut into 3 1/2-inch lengths. trim and cut squash in half lengthwise. (if only larger squash are available, use 2 and cut in quarters or thick slices.) cut celery in 1/4-inch thick diagonal slices. cut tomato into 8 wedges.
• 3 heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. add onion wedges and fry 1 minute. add asparagus, stir to coat with oil and add 1 tablespoon water. cover at once with tight fitting lid and steam 3 minutes. uncover, add squash, celery and remaining tablespoon water. cover and steam 5 minutes or until vegetables are tender-crisp.
• 4 stir in tomato wedges and garlic sauce and cook, covered, 1 minute. serve at once.