Today is Ash Wednesday, which marks the beginning of the Lenten season.  As Lent begins, many people embrace the tradition of fasting and abstaining from meat on Fridays.  While this season is often associated with simple meals and self-discipline, it’s also a wonderful opportunity to explore creative and satisfying vegetable-forward dishes.  

Meatless meals not only align with the Lenten spirit, but also bring a wealth of health benefits and vibrant flavors to the table.  Whether you are observing Lent or just looking for a healthy meatless meal, incorporating vegetables from Lake Tahoe Markets can transform your Lenten meals into a delicious culinary experience.  

Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this vegetable stir-fry is so satisfying that you won’t even miss the meat!  

Vegetable Stir-Fry

1/3 cup soy sauce

3 Tbsp. water

2 Tbsp. dry sherry

1 tsp. toasted sesame oil

2 tsp. sugar

1 Tbsp. cornstarch

¼ tsp. red pepper flakes

¼ tsp. mustard powder

2 Tbsp. vegetable oil

1 lb. broccoli, cut into florets

½ lb. shiitake mushrooms, stems removed and thinly sliced

1 red bell pepper, thinly sliced

3 cloves garlic, finely chopped

3 scallions, thinly sliced, white/light green and dark green parts separated   

1 Tbsp. fresh ginger, grated     

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.   

In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.  Wipe the skillet dry then add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through. 

Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.

Lake Tahoe Markets www.LakeTahoeMarkets.com