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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Swanson. I found this in Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup swanson chicken broth |
1 tablespoon cornstarch |
1 tablespoon low sodium soy sauce |
1 tablespoon vegetable oil |
4 cups cut vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery) |
2 teaspoons fresh ginger, root grated or 1/8 teaspoon ground ginger |
1 clove garlic, minced |
toasted sesame seeds (optional) |
Directions:
1. Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
2. Heat the oil in a 10 -inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
3. Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
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