"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spicy Veggies Recipe

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This recipe for Spicy Veggies, by , is from Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Brandenburg


1/4 cup chicken broth, defatted
1 tbsp. orange juice
1 tbsp. reduced-sodium soy sauce
1 1/2 tsp. cornstarch
1 1/2 tsp. grated ginger root
1 1/2 tsp. minced garlic(about 3 cloves)
1/2 tsp. crushed red pepper
1 cup carrots cut into julienne pieces
8 oz. zucchini, halved and thinly sliced
8 oz. squash, halved and thinly sliced

In a small bowl, stir together the broth, orange juice, soy sauce and corn starch. Set the broth mixture aside.
Lightly spray an unheated wok or large skillet with no stick spray. Heat the skillet over medium high heat. Add the ginger, garlic and red pepper. Stir Fry about 30 seconds.
Add the carrots and stir fry for 2 minutes. Finally add the zucchini and squash and stir fry for 2 minutes.
Stir in the broth mixture. Bring to a simmer. Cover and simmer about 1 minutes until the vegetables are crisp tender and the sauce turns glossy and thickens




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