Veggie Stir Fry

Kaarin's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ½ 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.

Reviews

[mal grey]

Fantastic food -- this is the best stir-fry recipe that I've tried. Versatile, light, flavorful. Check it out.

[MommaEllen]

Tasty! Thank you for helping out with dinner. We did use olive oil instead of canola, but that's a personal choice. Otherwise a great recipe for serving over rice. thank you for sharing!

[Chef #1347178]

Love the sauce.