Vegetable Stir Fry Recipe
Ingredients
| Carrots | 2 Small, pared | |
| 2 stalks celery, cut in 4-inch (10 cm) lengths | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Zucchini | 1 Small | |
| Onion | 1 Small, halved | |
| 1/2 green pepper, seeded | ||
| Vegetable oil | 3 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| Cherry tomatoes | 12 | |
Directions
Assemble Salad Maker with Thin Slicer Disc and large bowl.
Process carrots.
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Change disc to French Fry Cutter Disc and process zucchini, onion, and green pepper.
Heat oil in a skillet and stir-fry all vegetables except tomatoes until crisp-tender.
Dissolve cornstarch in broth.
Add to skillet and stir constantly until it starts to thicken.
Add pepper and tomatoes; stir carefully just until heated and well mixed.
Process carrots.
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Change disc to French Fry Cutter Disc and process zucchini, onion, and green pepper.
Heat oil in a skillet and stir-fry all vegetables except tomatoes until crisp-tender.
Dissolve cornstarch in broth.
Add to skillet and stir constantly until it starts to thicken.
Add pepper and tomatoes; stir carefully just until heated and well mixed.
Chef
