Broccoli Slaw Stir-Fry
1 1/2 Tbsp. reduced-sodium soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. ginger, grated with microplane or 2 tsp. dried ginger
2 Tbsp. cooking liquid (water, broth, etc.)
1/2 red bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 (9-oz.) bag organic broccoli slaw
Sesame seeds, to garnish
Combine the soy sauce, red wine vinegar, and ginger in a small bowl.
Mix well and refrigerate.
Heat cooking liquid in a large skillet over medium-high heat.
Add the red peppers and zucchini, and cook for about 3 minutes.
Add the mushrooms and garlic, and cook for another 2 minutes,
stirring well to make sure the garlic doesn't burn.
Add the broccoli slaw to the skillet, pour the soy-ginger sauce
into the skillet, and stir to combine all the vegetables into
the slaw. Continue stirring for about 4 minutes, or until the
broccoli slaw starts to soften.
Serve with sesame seeds and enjoy.
Makes 2 servings.