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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stir-Fried Vegetables Recipe

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This recipe for Stir-Fried Vegetables is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium green peppers, julienned
4 medium sweet red peppers, julienned
4 medium carrots, julienned
4 cups broccoli florets
3 tablespoons vegetable oil
4 tablespoons soy sauce
2 teaspoons ground ginger (can substitute fresh if you like)
12 green onions, thinly sliced
4 tablespoons cornstarch
2 cups low-sodium chicken broth
½ cup cold water
Directions:
Directions:
In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 5-7 minutes. Combine soy sauce and ginger; add to pan with onion. 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.
Personal Notes:
Personal Notes:
You can use whatever veggies you like, or have on hand, as long as the amount is roughly equal.

 

 

 

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