Stir-Fried Asian Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup low-salt chicken broth |
1 tablespoon cornstarch |
2 tablespoons low-sodium soy sauce |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
1 tablespoon vegetable oil |
1 cup diagonally sliced carrot |
1 cup diagonally sliced celery |
1/2 cup chopped onion |
1 1/2 cups snow peas, trimmed |
1 (15-ounce) can whole baby corn, drained |
1 (15-ounce) can whole straw mushrooms, drained |
Directions:
1. Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside.
2. Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 2 minutes. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute or until thick and bubbly.
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