Garden Vegetable Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 medium carrots, cut into thirds | ||
| 2 cups green beans bias sliced into 1-inch lengths | ||
| Cauliflower | 2 Cup (16 tbs), sliced | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Pepper | 1 Dash | |
| Cooking oil | 2 Tablespoon | |
| 1 medium onion, cut into thin wedges | ||
| Zucchini | 1 Cup (16 tbs), sliced | |
Directions
Cut carrots into thin sticks, In covered saucepan cook carrots and green beans in boiling, lightly salted water for 3 minutes.
Add cauliflower.
Cover and cook 2 minutes more; drain well.
In small bowl blend water into cornstarch; stir in soy sauce, dry sherry, sugar, and pepper.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry onion in hot oil for 1 minute.
Add carrots, green beans, cauliflower, and zucchini; stir-fry 2 minutes or till vegetables are crisp-tender.
Stir soy mixture; stir into vegetables.
Cook and stir 3 to 4 minutes or till thickened and bubbly.
Add cauliflower.
Cover and cook 2 minutes more; drain well.
In small bowl blend water into cornstarch; stir in soy sauce, dry sherry, sugar, and pepper.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry onion in hot oil for 1 minute.
Add carrots, green beans, cauliflower, and zucchini; stir-fry 2 minutes or till vegetables are crisp-tender.
Stir soy mixture; stir into vegetables.
Cook and stir 3 to 4 minutes or till thickened and bubbly.
Chef
