Vegetarian Stirfry

Ingredients

• 2 quarts water
• 1-2/3 chopped carrot
• 2 cups celery
• 1-1/2 cup yellow onion
• 1-1/2 tablespoon minced garlic
• As needed salt
• 1-1/2 teaspoon soy sauce
• 2 teaspoon Chinese black vinegar
• 1 teaspoon ground white pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/3 cup rice wine
• 2 cups chopped orange carrots
• 1 cup yellow onion
• 1 cup yellow carrots
• 2-1/2 cups yellow crooked necked squash
• 1 cup chopped cauliflower
• As needed salt
• 1 cup the broth
• 1 tablespoon Chinese black vinegar
• 1 tablespoon soy sauce
• As needed sesame oil to taste
• 1/4 cup oil
• 1/2 cup vegetable broth
• 2-1/2 teaspoon cornstarch

Steps

1. Chop the vegetables for the broth. Add to a pot.
2. Add the seasoning for the broth to the vegetables. Add the wine, vinegar, and water to the pot and boil.
3. Boil for 1 hour.
4. When done strain the vegetables and keep both. I freeze the vegetables for future use. I also freeze whatever leftover broth which isn't used.
5. Chop or cut the vegetables. Heat the pan or wok. Add the oil, add in the vegetables coating all the pieces. Stirfry add in all the ingredients for the Stirfry along with a cup of the broth.
6. Mix the 1/2 cup vegetable broth with the cornstarch and add to the Stirfry. Stir and allow to thicken. Serve I hope you enjoy!!!