Veggie Stir Fry

Kaarin's Note:

Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 14.79 ml canola oil
• 709.77 ml broccoli florets, halved if large
• 3 celery ribs, julienned (or bell pepper)
• 226.79 g mushrooms, sliced
• 2 garlic cloves, minced
• 29.58 ml tamari soy sauce
• 2.46 ml ground ginger
• 236.59 ml chicken broth (made from bouillon)
• 14.79 ml cornstarch, mixed with water to form a paste
• black pepper

Directions:

1. Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
2. Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
3. Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
4. Serve over rice, with soy sauce and chow mein noodles.

Reviews

[Lucky in Bayview]

Quick, easy, healthy, versatile and delicious! This great way to get my veggie fix. Thanks for sharing the recipe, I'll be using it often.

[shansgal]

This turned out much tastier than I expected. I used an additional 1 1/2 cups carrots in this recipe and next time will add in some onion and peppers. Very good base recipe that can easily be modified.

[mal grey]

Fantastic food -- this is the best stir-fry recipe that I've tried. Versatile, light, flavorful. Check it out.