Tender Crisp Broccoli And Carrots Recipe
Ingredients
| Broccoli | 1 pound | |
| 1 tablespoon corn oil or safflower oil | ||
| 2 medium carrots, cut into matchstick strips | ||
| Onions | 2 Small, cut into wedges | |
| Water chestnuts | 1 Can (10oz), drained | |
| Light corn syrup | 1/3 Cup (16 tbs) | |
| Cider vinegar | 3 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| 2 tablespoons lite soy sauce | ||
| Ginger | 1/2 Teaspoon | |
Directions
Separate broccoli into florets.
Peel and thinly slice stems.
In a wok heat oil over medium-high heat.
Add broccoli stems, carrots and onions.
Stir-fry until tender-crisp.
Add florets and water chestnuts.
Stir-fry for 1 minute.
In a small bowl combine corn syrup, vinegar, cornstarch, soy sauce and ginger.
Stir into vegetables.
Cook for 1 minute.
Sprinkle with cashews.
Peel and thinly slice stems.
In a wok heat oil over medium-high heat.
Add broccoli stems, carrots and onions.
Stir-fry until tender-crisp.
Add florets and water chestnuts.
Stir-fry for 1 minute.
In a small bowl combine corn syrup, vinegar, cornstarch, soy sauce and ginger.
Stir into vegetables.
Cook for 1 minute.
Sprinkle with cashews.
Chef
