 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth. Ingredients:
1 tablespoon canola oil |
3 cups broccoli florets, halved if large |
3 celery ribs, julienned (or bell pepper) |
8 ounces mushrooms, sliced |
2 garlic cloves, minced |
2 tablespoons tamari soy sauce |
1/2 teaspoon ground ginger |
1 cup chicken broth (made from bouillon) |
1 tablespoon cornstarch, mixed with water to form a paste |
black pepper |
Directions:
1. Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
2. Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
3. Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
4. Serve over rice, with soy sauce and chow mein noodles.
|
|