Garlic Ginger Stir Fry

Ingredients

½ Tbl. Toasted Sesame Oil
¾ c. Water
2 Tbl. Cornstarch
2 Tbl. reduced sodium Soy Sauce
2 Tbl. minced Garlic
1 Tbl. Maple Syrup
2 Tbl. Ginger paste (or 1 Tbl. fresh grated)
1 stalk Celery, diced
1 c. Baby Carrots, cut into 2-inch sticks
2 cans (4.25 oz.) Shitake (or button) Mushrooms
2 Green Onions, chopped
2 c. frozen Petite Broccoli florets
1 c. Edamame (frozen, already shelled)
1 1/2 c. dry (to make 3 c. cooked) Basmati Rice, long grain, brown

Directions:

1. Add sesame oil to large sauté pan on medium heat.
2. Add vegetables, and cook 5 to 10 minutes to desired tenderness
3. In a 1 cup liquid measuring cup, use a fork to mix cornstarch with ¼ c. water until smooth
4. Add remaining water, bouillon, soy sauce, garlic, ginger and maple syrup
5. Add cornstarch mixture to vegetables, and cook stirring until sauce is thickened
6. Serve immediately over rice

Nutrition: (Serving size: ¼^th Recipe with ¾ c. rice)
Calories: 492 Protein: 27.5g total carbohydrate: 60.5 total fat: 14.8g
sugars: 8.9g saturated fat: 3.6g sodium: 1527mg dietary fiber: 9.2g