Vegetable Chinese Stir Fry Recipe

ingredients

2 cups broccoli flowerets
1 red bell pepper
1 small zucchini
1/2 cup celery, sliced thin
1/2 cup carrots, sliced thin
1 cup mung bean sprouts
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tablespoons peanut oil
2 teaspoons ginger, freshly grated
2 tablespoons stir-fry sauce
1 cup water
2 teaspoons cornstarch

directions

Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.

Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir-fry several minutes, until the vegetables are crisp tender. Add the sprouts and cook 2 more minutes.

Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.

nutrition data

Nutritional data has not been calculated yet.

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