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Stir-Fried Vegetables




Source of Recipe


Ken


Recipe Introduction


This is a colorful, nutritious blend of crisp-tender vegetables in a mildly seasoned sauce.


List of Ingredients




2 Medium Green Peppers, Julienned
2 Medium Sweet Red Peppers, Julienned
2 Medium Carrots, Julienned
2 Cups Broccoli Florets
3 Tablespoons Vegetable Oil
2 Tablespoons Soy Sauce
1 Teaspoon Ground Ginger
6 Green Onions, Thinly Sliced
2 Tablespoons Cornstarch
1 Cup Chicken Broth
1/4 Cup Cold Water

Recipe



In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onions. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yields 4 servings.