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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


by Lauren Klatsky

Feel free to vary the recipe according to veggies that are freshest at the market and to suit your personal tastes. Also feel free to experiment with it.

I have included miso in this stir-fry sauce to enhance the flavor and nutritional value of the dish.  I prefer a rich barley miso yet you can use whatever variety you like or have on hand.  You will need to adjust the amount you use depending on the color of the miso.  If you choose to use a lighter colored miso (mellow barley or rice miso) with a more mellow flavor and less salty taste, you should use more (2 Tablespoons).  If you are using a darker miso (like soybean or hatcho miso) with a richer flavor you will only need about 1 to 1-1/2 Tablespoons and less soy sauce. Feel free to experiment as much as you want with this recipe!


1/2 cup vegetable broth or water
1 Tbs. cornstarch or arrowroot
2 Tbs. cooking wine (mirin, sake or sherry work well)
1 to 2 tsp. sesame oil, to taste (use toasted sesame oil for 1-2 tsp. soy sauce or tamari a more robust flavor)
1/2 Tbs. rice vinegar
1 tsp. maple syrup or evaporated cane juice
1-2 Tbs. miso
salt and pepper, to taste

Whisk above ingredients together and set aside.

2-3 tsp. vegetable oil (canola, soybean, peanut or corn oil)
1 rib celery, sliced on diagonal
1-2 cloves garlic, minced
2 cups broccoli florets*
2 tsp. ginger, minced or grated
1 red bell pepper, chopped
2 scallions, sliced on diagonal
1 can baby corn or water chestnuts, optional
1 small onion, chopped
Optional: Sesame seeds, cilantro garnish
2 carrots, sliced on diagonal

1. Heat oil in wok or large skillet. When oil is hot, add garlic, ginger and scallions and cook, stirring frequently so as to prevent from burning, for 1-2 minutes, until you smell a strong aroma.

2. Add onions, carrots and celery. Cook until vegetables begin to soften, 5-10 minutes.

3. Add broccoli and red pepper. Cook until vegetables are crisp-tender. You may need to add a little water (no more than 1/4 cup).

4. Add baby corn or water chestnuts, if using, and cook a minute to heat through.

5. Stir prepared sauce to recombine starch and liquid and to vegetables. Cook till sauce begins to simmer and thicken.

Season with salt and pepper, to taste.

Serve over rice (I prefer short-grain brown rice or jasmine rice) and enjoy while veggies are piping hot!

You may wish to garnish this dish with toasted sesame seeds and/or fresh chopped cilantro.

*I like to blanch my broccoli before I add it to stir-fries.  Simply bring a large pot of water to a boil.  Cook broccoli in boiling water for 1 minute than plunge broccoli in ice water to prevent it from cooking further.

We look forward to hearing from you

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