Walnut Broccoli Stir-Fry Recipe
The flavor of this Walnut Broccoli Stir-Fry is really delicious. Walnut Broccoli Stir-Fry was something new for me to try and I was more than glad that I indeed did try it! Heavenly!
Summary
Ingredients
| Carrots | 2 , thinly sliced | |
| Broccoli florets | 2 Cup (16 tbs) | |
| Onions | 2 , thinly sliced | |
| Vegetable oil | 1 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Walnut halves | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Black pepper | 1/2 Teaspoon | |
| Vegetable stock | 1 Cup (16 tbs) | |
| Teriyaki | 3 6.1 Ounce |
Directions
Steam carrots and broccoli until tender, reserving 1 cup liquid to use as stock.
In a wok or large frying pan saute onions in oil until soft, then add mushrooms and walnut halves.
Increase heat to medium-high and add the carrots and broccoli.
Stir.
Add cornstarch, soy sauce and black pepper to vegetable stock.
Pour over the vegetables and add tofu burger cubes.
Stir and cook until bubbling.
In a wok or large frying pan saute onions in oil until soft, then add mushrooms and walnut halves.
Increase heat to medium-high and add the carrots and broccoli.
Stir.
Add cornstarch, soy sauce and black pepper to vegetable stock.
Pour over the vegetables and add tofu burger cubes.
Stir and cook until bubbling.
Chef
