Easy Stir Fried Vegetables |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 5 |
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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it’s easy to make whenever you are in the mood. Ingredients:
1 green bell pepper, julienned |
1 red bell pepper, julienned |
2 carrots, sliced |
2 cups broccoli florets |
3 tablespoons vegetable oil |
2 tablespoons low sodium soy sauce |
1 teaspoon ground ginger |
1 bunch green onion, thinly sliced |
2 tablespoons cornstarch |
1 cup chicken broth |
1/4 cup cold water |
Directions:
1. Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
2. Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
3. Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
4. Bring to a boil and cook and stir for 2 minutes or until thickened.
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