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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This stir-fry recipe is from one of my favorite restaurants in Ottawa, The Green Door, a vegetarian buffet place where they weigh your plate to determine the price. I always filled up on their tofu stir-fry and was happy when they published it in their cookbook, although I've crossed the vegetarian line and replaced the tofu with chicken. Ingredients:
1/3 cup olive oil |
1 cup carrot |
1/2 cup water |
1/4 cup soy sauce |
2 teaspoons fresh grated gingerroot |
4 garlic cloves, crushed |
1 tablespoon cornstarch |
1/4 cup water |
Directions:
1. Mix all sauce ingredients in a jar or bowl and set aside. Dissolve glaze ingredients and set aside.
2. Heat a wok over medium-high heat and then add the oil. When the oil is hot, sauté chicken until browned and cooked through, about 10-15 minutes. Add carrots and cook, about 3-5 minutes. Add broccoli and cook, about 3-5 minutes.
3. Pour in the sauce ingredients and cook until broccoli is bright green but still firm. Add remaining vegetables and cook, about 3-5 minutes. Stir the glaze ingredients and pour it inches Stir until thick.
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