Stir-fried Broccoli and Carrots |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy! Ingredients:
2 teaspoons finely chopped gingerroot or 1/8-1/4 teaspoon ground ginger |
1 clove garlic, finely chopped (about 1 teaspoon) or 1/8 teaspoon garlic powder |
2 cups broccoli florets |
1 cup thinly sliced carrot |
1 small onion, sliced and separated into rings |
3/4 cup chicken broth |
1/4 teaspoon salt |
1 tablespoon cornstarch |
1 tablespoon cold water |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup sliced mushrooms (i use a 4 ounce can of sliced mushrooms, drained) |
2 tablespoons oyster sauce |
Directions:
1. Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
2. Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
3. Add the broccoli, carrots, and onion; stir-fry for 1 minute.
4. Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
5. Mix cornstarch and cold water; stir into the vegetable mixture.
6. Cook and stir for approximately 10 seconds or until thickened.
7. Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
8. Serves 4.
|
|