Lightly Glazed Stir Fried Vegetables |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is unique because it does not contain soy sauce and has only 2 tbsp oil. Chicken broth replaces some of the oil used in a traditional stir-fry. You can add or delete any of the vegetables according to preference. I like to add bok choy, pea pods or bean sprouts. This is from Eat Well, Live Well (Canadian Dietetic Assoc.) submitted by Doris Pennell of Cornerbrook, Newfoundland. Ingredients:
2 tablespoons peanut oil |
2 cups cauliflower florets |
2 cups broccoli florets |
1 cup carrot, sliced diagonally |
1 cup celery, sliced diagonally |
3 green onions, sliced |
1 red pepper (small) |
1 green pepper, thinly sliced (small) |
2 chicken bouillon cubes, low sodium is best |
1 cup boiling water |
2 teaspoons garlic powder (or 1 clove minced) |
1 teaspoon onion powder |
1/4 teaspoon pepper |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Heat wok or large skillet until very hot.
2. Add oil and continue to heat.
3. Add cauliflower, broccoli, carrot, celery and stir fry 2-3 minutes.
4. Add green onion, red and green pepper and stir fry 2 minutes.
5. Dissolve chicken bouillon granules in boiling water and stir in seasonings.
6. Add broth to wok, cover and steam about 2 minutes or until vegetables are crisp-tender.
7. Combine the water and cornstarch and slowly add to vegetables stirring gently to coat well.
8. Heat through until thickened and serve immediately.
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