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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Jane Shapton of Irvine, California needs less than 30 minutes to prepare this crisp-tender veggie stir-fry for her family. And it tastes just as garden-fresh as it looks. Ingredients:
2 tablespoons cornstarch |
1 teaspoon sugar |
1 teaspoon minced fresh gingerroot |
1 cup reduced-sodium chicken broth or vegetable broth |
1/4 cup cold water |
3 tablespoons reduced-sodium soy sauce |
3 tablespoons white wine vinegar |
2 medium carrots, julienned |
2 cups fresh broccoli florets |
4 teaspoons canola oil |
2 medium sweet red peppers, julienned |
2 medium green peppers, julienned |
1 cup sliced green onions, divided |
Directions:
1. In a small bowl, combine the cornstarch, sugar, ginger, broth, water, soy sauce and vinegar until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry the carrots and broccoli in oil for 2 minutes. Add peppers; stir-fry 6-8 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 cup onions; cook 2 minutes longer. Garnish with remaining onions. Yield: 6 servings.
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