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Recipe submitted by LaTonya.T.Whitfield.2@nd.edu

Veggie Stirfry

Ingredients (use vegan versions):

    peanut oil for stir frying
    2 or 1 large medium yellow pepper
    1 large green pepper
    1 medium onion
    garlic (as many cloves as you can stand)
    1 can of garbanzo beans (chickpeas)
    2 cups canned or frozen corn
    2 cups sliced mushrooms
    soy sauce or tamari to taste
    1 teaspoon ground oregano
    salt and pepper to taste
    Hot cooked rice for 4-6 people

Directions:

Chop onion, garlic and peppers.  Next heat enough oil in wok or large skillet for stir-frying.  Place garlic and onion in hot oil and stir continuosly until garlic is very fragrant and onil becomes translucent.  Add peppers and continue to stir for a few minutes.  You may add a few drops of the soy sauce or tamari at this time.  Add corn and continue to stir.  If using frozen corn, you may need t o raise the temperature until the ice melts.  If using canned corn, add it after the mushrooms.  Next, add mushrooms, and cook until they begin to wilt.  Add garbanzo beans, oregano and salt or pepper if used.  Then put in a few splashes of soy sauce to taste.  Continue to cook and stir until beans are heated through.

To serve, place rice in bowls and spoon stir-fry over the top.  Additional soy sauce may be added at this time.

Serves: 4-6.

Preparation time: 30 minutes.

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