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Post date: Aug 15, 2015 5:34:04 PM
1 each - green, orange and red bell pepper
2 large zucchini
1/2 onion
1 head broccoli
15 asparagus spears
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. gluten free soy sauce
Salt and pepper to taste
Directions:
Chop or slice all of the vegetables into bite size pieces.
Lightly oil a wok or skillet; hat over low until very hot.
Add the garlic; saute to a golden brown.
Add all the vegetables. Sprinkle with salt and pepper to taste. Increase the heat to medium and stir-fry for 3 minutes or until the vegetables are crisp-tender.
Add the soy sauce and stir well to blend.
Transfer to a large bowl, adjust seasoning to taste and serve with rice.
Serves 4.
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