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Prep Time: 18 Minutes Cook Time: 8 Minutes |
Ready In: 26 Minutes Servings: 6 |
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The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand. Ingredients:
1/4 cup molasses |
1/4 cup chicken broth |
2 tablespoons soy sauce |
4 teaspoons cornstarch |
1 tablespoon gingerroot, minced |
1 teaspoon garlic, minced |
1/8 teaspoon red pepper flakes |
1 tablespoon canola oil |
1 cup snow peas |
1 cup purple cabbage, thinly sliced |
1/4 cup onion, diced |
2/3 cup carrot, shredded |
1/4 cup water chestnut, sliced |
1 cup mushrooms or 1 cup broccoli or 1 cup zucchini or 1 cup yellow squash |
Directions:
1. In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
2. Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
3. Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.
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