Prep 15 mins
Cook 7 mins
One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 2 carrots, sliced
- 2 cups broccoli florets
- 3 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon ground ginger
- 1 bunch green onion, thinly sliced
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1⁄4 cup cold water
- Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
- Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
- Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
- Bring to a boil and cook and stir for 2 minutes or until thickened.