Veggie Stir Fry

Name: Veggie Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
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

(10)

Recipe by Kaarin

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.

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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

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