Easy Stir Fried Vegetables

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.

• Ready In: 22 mins
• Serves: 4-5

Ingredients

• 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

Directions

1. Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
2. Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
3. Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
4. Bring to a boil and cook and stir for 2 minutes or until thickened.