Stir-Fried Asian Vegetables
Serves: 6
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As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Dovetailing Tip: Buy 2 pounds of snow peas. When trimming the snow peas for today's recipe, trim the remaining ones for the recipe for Meal 4 Snow Peas.
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Ingredients:
| 3/4 cup | chicken broth |
| 1 tablespoon | cornstarch |
| 2 tablespoons | soy sauce |
| 1/2 teaspoon | sugar |
| 1/8 teaspoon | pepper |
| 1 tablespoon | vegetable oil |
| 1 cup | carrot, sliced diagonally |
| 1 cup | celery, sliced diagonally |
| 1/2 cup | onion, chopped |
| 1 1/2 cups | snow peas, trimmed |
| 1 (15-ounce) can | baby corn, drained |
| 1 (15-ounce) can | straw mushrooms, drained |
Directions:
Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
Set aside.
Heat oil in a wok or large nonstick 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.
Source: food.com
