Tuesday, September 1, 2009

Vegetable Stir-Fry

1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (ideas: broccoli, caulifour, carrots, celery, onion, green beans, peas)
2 teaspoons fresh ginger or 1/8 tsp ground ginger
1 clove garlic, minced
Toasted sesame seeds- optional

Stir broth, cornstarch nd soy sauce in a small bowl until smooth.

Heat oil in a 10 inch skillet over meium-high heat. Add the vegetables, ginger and garlic and stir-fry until they are tender crisp.

Add the broth to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with sesame seeds if desired.

Serve over cooked rice.

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