Prep 15 mins
Cook 10 mins
This recipe is unique because it does not contain soy sauce and has only 2 tbsp oil. Chicken broth replaces some of the oil used in a traditional stir-fry. You can add or delete any of the vegetables according to preference. I like to add bok choy, pea pods or bean sprouts. This is from "Eat Well, Live Well" (Canadian Dietetic Assoc.) submitted by Doris Pennell of Cornerbrook, Newfoundland.
- 2 tablespoons peanut oil
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup carrot, sliced diagonally
- 1 cup celery, sliced diagonally
- 3 green onions, sliced
- 1 red pepper (small)
- 1 green pepper, thinly sliced (small)
- 2 chicken bouillon cubes, low sodium is best
- 1 cup boiling water
- 2 teaspoons garlic powder (or 1 clove minced)
- 1 teaspoon onion powder
- 1⁄4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Heat wok or large skillet until very hot.
- Add oil and continue to heat.
- Add cauliflower, broccoli, carrot, celery and stir fry 2-3 minutes.
- Add green onion, red and green pepper and stir fry 2 minutes.
- Dissolve chicken bouillon granules in boiling water and stir in seasonings.
- Add broth to wok, cover and steam about 2 minutes or until vegetables are crisp-tender.
- Combine the water and cornstarch and slowly add to vegetables stirring gently to coat well.
- Heat through until thickened and serve immediately.