Forks Over Knives: the Cookbook
“SERVES 2 1 small yellow onion, peeled and cut into ½-inch slices 2 medium carrots, peeled and cut into matchsticks 1 medium red bell pepper, seeded and cut into ½-inch slices 8 ounces shiitake mushrooms, stems removed ½ cup Vegetable Stock, or low-sodium vegetable broth 4 teaspoons low-sodium soy sauce, or to taste 1 tablespoon grated ginger 2 cloves garlic, peeled and minced 1 tablespoon curry powder, or to taste 4 ounces brown rice noodles, cooked according to the package directions, drained,... and kept warm Freshly ground black pepper to taste Heat a large skillet over high heat. Add the onions, carrot, red pepper, and mushrooms and stir-fry for 3 to 4 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the vegetable broth, soy sauce, ginger, garlic, and curry powder and cook for 3 to 4 minutes.MoreLess
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