Chef Martin Yan of "Yan Can Cook" - vegetarian stir fry recipe loaded with yummy vegetables

One of the easiest meals for an almost vegetarian to prepare to a stir fry. Easy because it is pretty easy to get the ingredients. Easy because it is pretty easy to do. And easy because it is a pretty painless way to ease the family into more vegetarian meals.

So, for a good vegetable stir fry, we turned to the king of the stir fry: Chef Martin Yan.

After all, if anyone can make it delicious, he can!
Chef Martin Yan (of Yan Can Cook) recipe for Mixed Vegetable Stir Fry
1 tablespoon Cooking Oil
1/2 teaspoon Minced Garlic
1/2 teaspoon Ginger Root
1/2 cup Organic Carrots sliced
1/2 cup Lotus Root sliced
1/2 cup Jicama sliced
1/2 cup Organic Zucchini sliced
8 mushrooms - (white)
2 tablespoon Water
1/2 cup Organic Bell Pepper (Red) cut into 1 inch squares
4 asparagus spears - trimmed and cut diagonally into 1 1/2 inch lengths
2 teaspoon cornstarch - dissolved in 1 tablespoon water

Sauce
1/2 cup Vegetable Broth
1 tablespoon Rice Wine or Dry Sherry
1 tablespoon Soy Sauce
2 teaspoon Sugar
1 teaspoon Sesame Oil

Combine sauce ingredients in a bowl and set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini, and mushrooms; stir-fry for 1 minute.

Add water, cover, and cook for 3 minutes. Add bell pepper and asparagus; stir-fry for 1 minute.

Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

If Yan can Cook, So can YOU!
Want more Chef Martin Yan recipes? Then have I got links for you!

The recipe, above, was from here. You can find more of his recipes with that link, or you can go right to his site, here.

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