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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. It's hard to believe to beat this elegant dish. Ingredients:
2 teaspoons cornstarch |
1/2 cup cold water |
3 tablespoons soy sauce |
1 cup fresh broccoli florets |
1 medium carrot, thinly sliced |
1/2 small onion, julienned |
1 tablespoon vegetable oil |
1 cup shredded cabbage |
1 small zucchini, julienned |
6 large mushrooms, sliced |
1/2 teaspoon minced garlic |
hot cooked rice, optional |
Directions:
1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired. Yield: 2 servings.
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