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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish. Ingredients:
1 teaspoon cornstarch |
2 tablespoons water |
1 tablespoon soy sauce |
2 tablespoons olive oil |
3 tablespoons vegetable oil |
1 carrot, sliced |
1 red bell pepper, chopped |
1 zucchini, sliced |
2/3 cup fresh corn kernels |
1 clove crushed garlic |
4 green onions, sliced |
1 1/3 cups bean sprouts |
Directions:
1. Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
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