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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cooking Light. This isn’t hot so that a fire-breather would notice, but it is hot enough for me. Ingredients:
2 teaspoons cornstarch |
2 teaspoons sugar |
1/2 teaspoon dry crushed red pepper (to taste) |
1/2 cup water |
3/4 lb fresh broccoli |
2 teaspoons vegetable oil |
1 medium onion, thinly sliced |
3 medium carrots, cut into very thin strips |
1 1/2 lbs small fresh mushrooms, halved |
Directions:
1. In a small bowl, combine the first 4 ingredients; set aside.
2. Separate broccoli in to flowerets; cut stalks into 1/4-inch slices; set aside.
3. Heat oil in a wok or large nonstick skillet at medium-high heat until hot.
4. Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender.
5. Add in mushrooms; stir-fry 2 minutes.
6. Stir in cornstarch mixture; cook, stirring constantly, until thickened.
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