Asian Stir-fry

My husband and I worked on this dish last night. The stir-fry incorporated a variety of veggies, ginger and garlic, as well as a sweet-n-salty glaze made from soy sauce and other ingredients. Using his excellent pan-handling skills and finding the best seasonings for the glaze made the dish all the better. The combination of vegetables and Asian flavors was to die for! We served the veggies over a bed of rice, accompanied with a fillet of broiled salmon and an egg roll for each! Enjoy!

Ingredients 1 t Canola Oil 1/8 t ground Ginger 1/4 C Soy Sauce (reduced sodium) 2 cloves fresh Garlic, roughly chopped 1 Red Bell Pepper, roughly chopped 1 C sliced Carrots 1 C sliced Mushrooms 1/4 C sliced Red Onion 1-2 stalks Celery, sliced in thin strips Directions: Over medium/high heat, begin to heat the oil, adding the cloves of garlic and red onion to infuse. Once semi-translucent, add the remaining ingredients. Stir thoroughly, allowing the oil to coat all of the vegetables. Reduce the heat to medium, and allow to finish cooking for 10-15 min, with occasional stirring, under a lid to keep steam in. All ingredients should be fork-tender at finish.

(Ingredients for Glaze)   1/2 C Soy Sauce 1/4 C Water 2 T Teriyaki Sauce 1 1/2 T Dark Brown Sugar 1 T Honey 1/4 C Sugar or 1/4 t Stevia 1 1/2 t garlic, minced 1 1/2 t ground ginger 1 t canola oil 1/2 T cornstarch 1  T water       Directions for glaze:   In mixing bowl, combine all ingredients except the cornstarch and water. Wisk together until blended thoroughly. Pour into a sauce pan on medium heat, stirring until all sugars are dissolved. Turn heat to med/high, adding the remaining ingredients, stirring until glazed is thickened (about 1 min). Pour glaze over vegetables, but keep a few tablespoons to the side. Serve the stir-fry over 1/4 C cooked rice. Add the remaining glaze to some salmon before broiling!