Friday, March 27, 2020

EASIEST VEGETABLE STIR FRY


EASIEST VEGETABLE STIR FRY 




The vegetables always end up being a little crunchy, the sauce thickens well (thanks to the cornstarch) and the whole pan sparkles at the end, ready to be dressed with a pinch of sesame seeds. Serve it on a bed of rice or yakisoba noodles, or just eat this sautéed vegetable right out of the pan. Particularly tempting on busy weeknights or when you are alone at home

Ingredients
  • 1/2 cup chicken broth
  • 1 cup mushrooms sliced
  • ¼ cup soy sauce
  • 1 teaspoon sesame oil
  • 2 cups broccoli
  • 1 cup baby corn
  • 3 garlic cloves minced
  • 1 cup sugar snap peas
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup carrots sliced
  • 1/2 cup water chestnuts
  • 3 Tablespoons brown sugar
  • chopped green onions and sesame seeds for garnish optional


Instructions
  1. In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  2. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired. Happy cooking time!