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Cook'n with Betty Crocker 
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Vegetable Stir-Fry |
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Serves: 4 Print this Recipe1 teaspoon safflower oil 1 onion small, peeled, quartered, and thinly sliced 2 cloves garlic minced 2 teaspoons ginger root minced fresh 1 cup carrots pared and thinly sliced 1 cup zucchini thinly sliced 1 cup celery thinly sliced 1 cup broccoli fresh flowerets, quartered and stems pared and sliced 1/4 -inch thick 1/4 cup chicken broth 1/3 cup water chestnuts sliced 3 green onions sliced 1 cup tofu cut in large cubes 3 to 4 tablespoons soy sauce Heat oil in a large heavy skillet; sauté onion, garlic, and ginger root for 2 minutes. Add carrots, zucchini, celery, and broccoli; mix well. Add chicken broth; cover and cook 3 minutes. Add water chestnuts and green onions followed by tofu and soy sauce. Stir until chestnuts and onions are heated through and vegetables are crisp-tender. * Tofu is obtainable in the specialty section of produce departments. Vegetable Stir-Fry comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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