SpringUp30: Week One Day Six Ginger stir fry

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Ginger Stir Fry

8 oz beans, cooked
1/2 c vegetable broth
3 tbl Nama Shoyu or tamari
2 tsp cornstarch
3 tsp ginger, minced
1 1/2 c mushrooms, sliced
2 medium carrots, sliced thin
3 c broccoli
1 c onions
2 small bell peppers, yellow and red seeded and sliced into 1/4 inch strips
1 tbl olive oil or other oil
2 green onions
2 c cooked Quinoa

Make sauce first, in a small bowl add vegetable broth, braggs or tamari, cornstarch, and ginger; set aside

In a large pan add enough oil to coat pan, preheat over medium heat, add mushrooms and carrots, , sauté for three minutes, add broccoli and bell pepper, sauté for three more minutes, add beans of choice, sauté for two more minutes. Add sauce, simmer vegetables until thickened and bubbling. Turn heat off. Add green onions, stir in. Cover.

Serve over warm quinoa

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