Easy Stir Fry

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Ingredients (use vegan versions):


  • 1 patty pan squash sliced into thin rectangles
  • 1 small zuchinni sliced into thin rectangles
  • 1/2 medium onion
  • 1 cup sliced mushrooms
  • approx. 2 tablespoons soy sauce
  • approx. 4 tablespoons vegan white wine (mine was medium-dry) or water, or veg. broth
  • 1-2 cloves fresh garlic, pressed or minced
  • 2 cups cooked rice, quinoa or couscous (or whatever!)

Directions:

I just sauteed everything in the vegan white wine/soy mixture, starting the
garlic and onions a little earlier than the squash and mushrooms. I’m
a little fuzzy on the amounts of soy and vegan wine because I splashed more
in as I went. I wanted to create a broth that would soak into the
grain. I suppose you could make a thicker sauce with cornstarch.


I used quinoa under it because I was looking for a way to use this
weird grain. I guess the second day I also mixed in some leftover
couscous.


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