Stir-Fried Asian Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick. Ingredients:
3/4 cup chicken broth |
1 tablespoon cornstarch |
2 tablespoons soy sauce |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
1 tablespoon vegetable oil |
1 cup carrot, sliced diagonally |
1 cup celery, sliced diagonally |
1/2 cup onion, chopped |
1 1/2 cups snow peas, trimmed |
1 (15 ounce) can baby corn, drained |
1 (15 ounce) can straw mushrooms, drained |
Directions:
1. Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
2. Set aside.
3. Heat oil in a wok or large nonstick skillet over high heat.
4. Add carrot, celery, and onion; stir-fry 2 minutes.
5. Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
6. Add broth mixture; stir-fry 1 minute or until thick and bubbly.
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