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Easy Stir-Fry Vegetables Recipe

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This recipe for Easy Stir-Fry Vegetables, by , is from STEPHAN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana Stephan

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 cloves garlic thinly sliced)
3 cups vegetables (fresh or frozen broccoli, cauliflower, carrot slices, green beans, sugar snap peas, red bell peppers, mushrooms, baby corn and yellow onion slices are my favorites)
cup water
1 tbsp. soy sauce (I used low sodium)
1 tsp. cornstarch
1 tsp. ground ginger powder
- tsp. coarse sea salt if needed, to taste
1 tbsp. toasted sesame seeds

Directions:
Directions:
In a large, heavy skillet or wok (to allow crisping instead of steaming), heat 1/2 of the oil on medium-high until shimmering. Add sliced garlic stirring frequently to prevent burning for 30 seconds. Add remaining vegetables and stir fry until tender-crisp (5-7 minutes). In small dish add garlic powder to cornstarch, then add water and soy sauce (stirring until thoroughly blended) before adding in the rest of the oil. Add mix to vegetables and cook for another 1-2 minutes. Add salt if needed. Stir in sesame seeds and serve.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 minutes includes cook time
Personal Notes:
Personal Notes:
You can use any vegetables, but avoid those with large water content, like zucchini, tomatoes, or eggplant as they cook down to a soggy mess instead of crisping.
You can double the sauce and add thinly sliced cooked beef, pork, or chicken to make a whole dinner.

 

 

 

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