Sauce for Stir Fried Veggies

Vegetable Stir-fry sauce:

  • ⅓ cup chicken broth
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch

Mix well, set aside, pour into the pan over your hot stir-fried vegetables*.  Toss gently and cook for 1 to 2 minutes.

 

*Vegetables:

Use any vegetables that you like; this is simply suggestion.

  • 1 slice fresh ginger (not cut up)
  • ½ cup snow peas
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • ½ cup sliced mushrooms
  • 1 small white onion, cut into eighths
  • 1 carrot, peeled and cut into matchsticks
  • 1 celery rib, finely chopped
  • 1 big handful of beansprouts

In a medium-sized pot, bring salted water to a boil.  Add snow peas and cook for  5 seconds.  Remove from water and run under very cold water, and drain.  Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green.  Drain and rinse under cold water.

Heat oil in wok until just smoking over medium heat.  Add the ginger slice and cook until brown, 1 to 2 minutes.  Remove and discard ginger.  Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.

Throw in the bean sprouts.  Pour sauce over and toss to mix.  Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.

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1 Comment

Filed under food, Vegetables, Vegetarian (lacto/ovo)

One response to “Sauce for Stir Fried Veggies

  1. Reblogged this on My Life for the next year…. and commented:
    Easy to make…

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