Broccoli 'n Red Peppers Stir Fried |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of no oil. Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked. Ingredients:
1 tablespoon sesame seeds, toasted |
2 tablespoons lite olive oil |
1 teaspoon sesame seed oil |
1 1/2 tablespoons garlic, minced |
1 tablespoon fresh ginger, finely chopped |
1 large onion, sliced |
1 bunch broccoli, cut into bite size pieces |
1 large sweet red pepper, thinly sliced |
1/2 lb button mushroom |
1/3 cup chicken stock |
3 teaspoons light soy sauce |
Directions:
1. In a wok or large skillet Heat oils over high heat.
2. Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
3. Add onions stir fry 1 minute.
4. Add mushrooms, stir fry 1 minute.
5. Add broccoli, stir fry 1 minute.
6. Add red Pepper and stir fry for 1 minute.
7. Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
8. Sprinkle with Sesame seeds and serve.
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