| STIR FRY 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup bok choy, chopped 1/2 cup carrots, chopped small 2 cloves garlic, minced 1/2 cup broccoli florets 1/2 cup cauliflower florets 1/2 cup sugar snap peas 1/2 cup fresh bean sprouts 1/2 cup green and/or red pepper, diced 1/2 cup mushrooms, sliced 1 small can baby corn (optional) 2 cups veggie broth, divided 1 tsp. ginger 2 � 3 tbsp. light soy sauce or Bragg�s 2 tbsp. cornstarch 1/2 cup water In a wok, stir �fry� onion, celery, bok choy, carrots & garlic in � cup veggie broth for 5 � 6 minutes. Add broccoli, cauliflower, snap peas, bean sprouts, peppers, mushrooms, baby corn, ginger, soy sauce and another � cup veggie broth and stir �fry� for 3 � 4 minutes or until all veggies are crisp tender. Add remaining broth and bring to a quick boil. Mix cornstarch in � cup water to form thin paste and add to stir �fry� to thicken. Serve over rice. NOTE: To save time chopping and cooking time, use 5 � 6 cups frozen stir-fry veggies in place of raw veggies. |
 |
|