Honey Soy Stir-Fry

We got home late the other night after spending the day driving around looking at the fall colors & getting more apples. I had planned to make a dish for dinner with chickpeas only to discover that I didn't have any chickpeas (so much for my good shopping list). Since we had lots of nice fresh veggies in the fridge from the latest CSA box we decided to whip up a quick stir-fry. Matt is the maker of stir-fry sauce in our house. I told him I wanted something salty & sweet & he came up with this super simple sauce. It was exactly what I asked for yet not so strong that it overpowers the flavor of the vegetables.


Honey Soy Stir-Fry

3 - 4 cup vegetables of your choice, sliced (we used bok choy, carrots, broccoli, multicolored sweet peppers & scallions)
2 T olive oil
1 clove garlic, minced
2 T low-sodium soy sauce
3 T honey
1 T cornstarch

Heat the olive oil in a wok over high heat. Add the garlic & cook until fragrant. Add the vegetables & cook until crisp tender. Stir in the soy sauce & honey. Dissolve the cornstarch in a little cold water & stir in to the wok. Cook until the sauce thickens.
Serve over rice.

Serves 2