Stir Fry Vegetables

The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand.

• Ready In: 26 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup molasses
• 1⁄4 cup chicken broth
• 2  tablespoons soy sauce
• 4  teaspoons cornstarch
• 1  tablespoon gingerroot, minced
• 1  teaspoon garlic, minced
• 1⁄8 teaspoon red pepper flakes
• 1  tablespoon canola oil
• 1  cup snow peas
• 1  cup purple cabbage, thinly sliced
• 1⁄4 cup onion, diced
• 2⁄3 cup carrot, shredded
• 1⁄4 cup water chestnut, sliced
• 1  cup mushrooms or 1  cup broccoli or 1  cup zucchini or 1  cup  yellow squash

Directions

1. In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
2. Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
3. Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.