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Vegetables:
Sauce:
Measure out all your veggies, you can substitute if you like. I added red pepper and baby corns because my kids like them and forgot the cabbage. Set veggies aside.
Combine all the sauce ingredients in a pot on the stove and heat for 3 to 5 minutes stirring with a wire whisk or spoon if you don't have a whisk.
While the sauce is hot, oil a wok or big sauté pan and quickly sauté your vegetables about 3 minutes, so the broccoli turns that bright green color. Pour veggies on a platter and pour hot sauce on top, toss to coat.
Sprinkle slivered almonds on top. (I forgot to do this also!!)
Posted by Leslie Hoddeson
Nutritional Info Per Serving: N/A
4 cups broccoli and/or cauliflower (I used only broccoli)
3 cups chopped cabbage (I bought it and forgot to use it)
2 cups sliced shitake mushrooms
1 large carrot thinly sliced
1/2 tsp. salt (I did not use)
1 lb. spinach stemmed
6 cloves minced garlic
1-1/2 tbsp. cornstarch (I usually leave this out, but I put 1 tsp. in - to thicken the sauce)
1/2 tsp. orange zest
1/2 cup orange juice
2 tbsp. reduced salt soy sauce
1 to 2 tbsp. honey (I used about 1-1/2 tbsp.)
1 tbsp. minced fresh ginger
1 tsp. chili paste with garlic (I used 1/4 tsp. plain chili paste without garlic, and it was spicy; use according to your taste)
Salt and cayenne pepper to taste (I did not use either)
Slivered almonds