Oil-Free Broccoli Millet Stir-Fry

• Vegan

• Produce

  • 4 cups Broccoli florets, frozen
  • 2 large cloves Garlic
  • 1/4 tsp Ginger, ground
  • 16 oz Peppers and onions, FROZEN

• Condiments

  • 2 tbsp Maple syrup
  • 1 tbsp Tamari sauce, low sodium

• Pasta & Grains

  • 1/2 cup Millet

• Baking & Spices

  • 1 tbsp Arrow root starch flour
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Brown rice vinegar

• Nuts & Seeds

  • 1/4 cup Cashew pieces

• Liquids

  • 1/4 cup 2 cups water

Found on veggieprimer.com

Description

Ingredients

• 2 cups water + ¼ cup
• ¼ tsp. sea salt
• ½ cup millet
• 16 oz. frozen sliced peppers and onions
• 4 cups frozen broccoli florets
• 2 large cloves garlic, minced
• ¼ cup cashew pieces
• 1 Tbsp. low sodium Tamari sauce
• 1 Tbsp. brown rice vinegar
• 2 Tbsp. maple syrup
• 1 Tbsp. arrow root starch flour (or corn starch)
• ¼ tsp. ground ginger

Directions

• Add 2 cups of water and ¼ tsp. sea salt to a medium sauce pan and bring to a boil.*
• Add millet and return to boil. Cover, reduce heat to low and simmer for 35-40 minutes with lid slightly vented.
• Add ¼ cup water to 5 qt. non-stick sauté pan over medium high heat.
• Add peppers and onions, broccoli florets and minced garlic, cover and steam sauté for 10 to 15 minutes until veggies are crisp tender. (Stir every few minutes, reduce heat to medium and/or add 1 Tbsp. of water or more if necessary to keep veggies from sticking.)
• Combine Tamari sauce, brown rice vinegar, maple syrup, arrow root starch flour and ground ginger to a small container with a tight fitting lid. Shake to mix.
• Add cooked millet and cashews to cooked veggies.
• Stir in sauce and continue to cook until sauce thickens. (About 1-2 minutes.)