1 large onion, halved
2 tablespoons soy sauce
1/2 tablespoon vegetable oil
2 cloves garlic, sliced
4 carrots, chopped
2 1/2 cups fresh broccoli florets
2 tablespoons Dijon-style mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon curry powder
2 scallions
1/2 teaspoon midori
Heat vegetable oil in a large skillet over medium heat. Add onion and saute for 5 minutes. Pour soy sauce over onions. Cook, stirring frequently, for 20 minutes. Remove from heat, and drain on paper towels. Return vegetable mixture to skillet. Pour chives over vegetables.
Arrange carrots and broccoli in a single layer in a large baking dish. Saute one piece of carrot for 5 minutes, then cut into 1 inch slices. Drain on paper towels.
Heat oil in the same skillet over medium heat. Saute the garlic and ginger in 1 teaspoon vegetable oil for 5 minutes, or until crisp. Add carrots, and cook 3 minutes, until carrots are just tender. Add the broccoli and halve into 1/2 inch slices.
Return vegetables to skillet with the vegetable oil, ginger and garlic powder. Stir and saute for half a minute, or until vegetables are softened. Remove carrots from heat, and cut apple into 4 wedges. Place carrots over the vegetables.
Return skillet to low heat. To the skillet add the mustard, garlic powder, salt and oil. Take a small cup of the vegetable mixture and add the beef. Return skillet to a boil, and add the curry cream or butter. Spread over vegetarian portions of the vegetables. Drizzle a thin layer of olive oil over the whole.
Add sliced mushrooms and peppers and saute for 2 minutes. Sprinkle over vegetables during last 5 minutes of cooking.