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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stir Fried Asian Vegetables Recipe

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This recipe for Stir Fried Asian Vegetables is from Sue's 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:  
¾ Cup low salt chicken broth
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
½ teaspoon sugar
⅛ teaspoon pepper
1 tablespoon vegetable oil
1 cup diagonally sliced carrot
1 cup diagonally sliced celery
½ cup chopped onion
1½ cups snow peas, trimmed
1 (15 ounce) can whole baby corn, drained
1 (15 ounce) can whole straw mushrooms, drained
Directions:
Directions:
Combine first 5 ingredients in a small bowl; stir with wire whisk until well blended. Set aside.
Heat oil in a wok or large non stick skillet over high heat. Add carrot, celery, and onion; stir fry 2 minutes. Add snow peas, corn and mushrooms; stir-fry 2 minutes. Add broth mixture; stir fry 1 minute or until thick and bubbly.

 

 

 

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