Dancing in the Kitchen with Garlic: Garlic Stir Fry

<p>
<em>Serves 4<br />
</em>Serve this warming stir-fry over brown rice. You can add chicken and/or thinly sliced beef after you add the onion and before adding the garlic, if you like.</p>
<ul>
<li>1 large onion, chopped</li>
<li>Olive oil, to cover bottom of large skillet</li>
<li>Several cloves garlic, minced</li>
<li>½ teaspoon powdered ginger (or ¼ teaspoon freshly grated)</li>
<li>½ cup sliced carrots</li>
<li>½ cup small broccoli florets</li>
<li>2 small zucchini, sliced</li>
<li>2 small yellow squash, sliced</li>
<li>1 red bell pepper, sliced</li>
<li>1 cup fresh mushrooms, sliced</li>
<li>1 egg</li>
<li>Soy sauce, to taste</li>
</ul>
<ol>
<li>Sauté onion in hot oil. Add garlic, ginger, carrots and broccoli; stir for a minute or so, then add the squashes and stir.</li>
<li>Add bell pepper and mushroom last, and cook only slightly (I like the pepper still crunchy).</li>
<li>Beat the egg in a separate dish and pour it over ingredients in skillet, stirring quickly. Then add soy sauce.</li>
</ol>
<p>
<hr />
<p>
<em>K.C. Compton is editor in chief of</em> The Herb Companion <em>and loves experimenting with garlic in any recipe she can.</em>
</p>
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