"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Stir Fry Vegetables Recipe

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This recipe for Stir Fry Vegetables, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Nennig - Independence HS
Added: Monday, April 13, 2009


1 c. zucchini, sliced crosswise
1/4 c. sliced water chestnuts, drained
1 1/2 c. broccoli, cut in 1 inch pieces of the "flower" part and 1/4 inch pieces of the stem
1 1/2 c. cauliflower, cut in one inch pieces
2 tbsp. thinly sliced onions, or 2 tbsp. green onions
1/2 c. thinly sliced mushrooms
1/3 c. pea pods
3/4 c. tomato, sliced into 1 inch chunks
1 1/2 c. fresh spinach
1/2 c. bean sprouts, fresh or canned
1/2 c. thinly sliced, crosswise cut carrots
3.4 c. diagonal cut, thinly sliced celery
1 c. sliced green pepper, remove seeds
1 tbsp. oil
1/8 tsp garlic
1 c. water
3 tbsp soy sauce
1 tsp. bouillon
1 tbsp. cornstarch

1. Choose between 3 to 6 of the vegetable ingredients.
2. Be sure to wash and thoroughly drain vegetables before slicing.
3. Remember to apply your knowledge of knife skills.
4. Heat oil and garlic in large, heavy skillet until it sizzles.
5. Add the longest cooking vegetable first. Stir and cook on medium high for 2 minutes. Add the next vegetable, cook and stir on 2 minutes. Last add vegetables that only need heating.
6. Mix together in a small mixing bowl the water, soy sauce, bouillon, and cornstarch.
7. Push the cooked vegetables to the side of the skillet.
8. Add the liquid mixture and stir the liquid constantly until it thickens. Then mix in the vegetables.
9. Serve over rice.

Personal Notes:
Personal Notes:
This is a great lab, as students can individualize. Pre lab discussion can include the time each vegetable needs to cook, review of knife skills, and other possible foods that could be added, especially protein foods.




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