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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario Ingredients:
4 teaspoons cornstarch |
1 cup chicken broth |
3/4 teaspoon soy sauce |
1-1/4 cups julienned celery |
1-1/4 cups julienned green pepper |
1-1/4 cups julienned carrot |
2/3 cup sliced fresh mushrooms |
1/3 cup chopped onion |
2 tablespoons canola oil |
Directions:
1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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