Ingredients
-
1
-
3
-
3
-
8
-
2
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Veggie Stir Fry, Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth., This turned out so yummy! used coconut oil and a splash of toasted sesame oil for cooking. I also added a pinch of red pepper flakes to give it a tiny bit of heat which was key for me. I also added just a bit of carrot and red bell pepper to the veggie mix and added green onion at the very end. I served this with fried tofu and precooked brown rice…and it was really delicious! This will be my new go to stir fry recipe., Quick, easy, healthy, versatile and delicious! This great way to get my veggie fix. Thanks for sharing the recipe, I’ll be using it often.
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Steps
|
1
Done
|
Soak Broccoli in Water; Heat Canola Oil in Large Frypan or Wok and Steam Wet Broccoli, Covered, For 4-5 Minutes. |
|
2
Done
|
Add Celery, Mushrooms, Garlic, Soy Sauce and Ginger. Saute Uncovered For About 5 More Minutes, Depending How Crunchy You Want Your Veggies. |
|
3
Done
|
Add the Chicken Broth and Bring to a Boil. Stir in Cornstarch Paste and Simmer 1 Minute. |
|
4
Done
|
Serve Over Rice, With Soy Sauce and Chow Mein Noodles. |
