Recipe: Bean and Vegetable Stir Fry

BEAN AND VEGETABLE STIR FRY

1 onion or green pepper
2 stalks celery
3 carrots
1 cup vegetables (fresh or frozen), chopped into bite-sized pieces
2 Tablespoons oil
2 cups beans*, cooked or canned
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 cup soy sauce
1 small can tomato paste
1/2 cup water

Peel and chop onion. Or wash, clean and chop green pepper. Wash and chop celery. Wash, scrub or peel, and slice carrots. Wash and cut up other vegetables if fresh. Place in a bowl to use later.

Heat oil in a large fry pan. Add onion or green pepper, celery and carrots. Cook over
medium high heat for about 5 minutes.

Add 1 cup of prepared vegetables, stir and cook for 5 minutes. If you use frozen vegetables, add with the ingredients below.

Add beans, garlic powder, ginger, soy sauce, tomato paste and water. Cook slowly for 10 to 15 minutes until heated through.

Serve over cooked rice or thin spaghetti.

*If you like, add pieces of leftover cooked chicken or other meat with the beans.

Makes 6 servings
Source: University of Connecticut Cooperative Extension