Chinese Vegetable Stir Fry |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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My daughter found this on and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up. Ingredients:
1 tablespoon canola oil |
1 1/2 cups broccoli florets |
1 tablespoon water |
3/4 cup julienned carrot |
1 1/2 cups snow peas, ends trimmed |
6 fresh shiitake mushrooms, slivered |
1/2 cup sliced water chestnuts, drained |
1 clove garlic, minced |
1/2 teaspoon minced fresh ginger |
3 tablespoons reduced sodium soy sauce |
3 tablespoons chicken broth |
1 teaspoon cornstarch |
2 cups hot cooked rice |
Directions:
1. Make 2 cups of rice as instructed on package and keep hot.
2. Heat wok over medium heat and add the oil, increase to medium-high heat.
3. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
4. Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
5. In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
6. Add to wok and stir-fry for about 1 minute.
7. Serve over rice.
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