One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.
Easy Stir-Fried Vegetables
1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water
Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.
Makes 4-5 servings.
Happy Cooking!
