Veggie Stir Fry

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  tablespoon canola oil
• 3  cups broccoli florets, halved if large
• 3  celery ribs, julienned (or bell pepper)
• 8  ounces mushrooms, sliced
• 2  garlic cloves, minced
• 2  tablespoons tamari soy sauce
• 1⁄2 teaspoon ground ginger
• 1  cup chicken broth (made from bouillon)
• 1  tablespoon 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.