Easy Stir-Fried Vegetables

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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!

Mom’s Broccoli Casserole


My Mom started making this dish back when I was a teenager, I think, so it’s been around quite awhile.  I like it because it’s easy and doesn’t use any cream of soup like so many broccoli casseroles do.  It does use Velveeta but it melts so nice that I think I’d be hard-pressed to use any other kind of cheese instead.


Mom’s Broccoli Casserole

3 (10 ounce) boxes of frozen chopped broccoli
1 pound Velveeta cheese, diced
1/2 cup butter, melted
1 sleeve of Ritz crackers, crushed

Cook broccoli according to the package. Drain and return to the pan along with the diced Velveeta. Place in a lightly greased 9×9 dish.

Mix crushed Ritz crackers with the melted butter and pour the cracker topping over the broccoli, covering it.

Bake at 350º for 25-30 minutes or until cheese has melted and broccoli is hot.

Makes 6-8 servings.


Happy Cooking!