Vegetable Medley

• 1/4 c. corn oil
• 1 1/2 c. onion, thinly sliced
• 3/4 lb. zucchini, thinly sliced
• 3/4 c. carrots, peeled and thinly sliced
• 1/2 lb. fresh green beans, cut into 1-inch pieces
• 1/2 lb. fresh sweet peas
• 1/2 c. water
• 3 Tbsp. dried currants
• 3/4 tsp. salt
• 2 tsp. curry powder
• 1 1/2 Tbsp. soy sauce
• 2 c. hot cooked brown rice
• 1/4 c. toasted sesame seed
• cubed tofu (optional)

1. Heat 2 tablespoons oil in wok over moderately high heat.
2. Add onion and zucchini.
3. Stirring frequently, cook until onion is lightly browned, about 5 minutes.
4. Remove vegetables with slotted spoon and set aside.
5. Add remaining oil to wok along with carrots, peas and beans.
6. Cook 5 more minutes, stirring frequently.
7. Reduce heat to moderate.
8. Add water, currants, salt, curry powder and soy sauce.
9. Cover, stirring occasionally, and continue cooking until beans are crispy and tender, about 15 minutes.
10. Stir in onion and zucchini that had been set aside.
11. Cover and cook 5 minutes more. Serve over brown rice and sprinkle with sesame seed.
12. Makes 4 servings.

corn oil, onion, zucchini, carrots, fresh green beans, fresh sweet peas, water, currants, salt, curry powder, soy sauce, hot cooked brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561417 (may not work)