veggies stir=fry

Name: Veggies stir=fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 cup(s) reduced-sodium chicken broth; 1 tablespoon(s) cornstarch; 1 tablespoon(s) lite soy sauce; 1 tablespoon(s) sesame oil; 4 cup(s) cut up veggies, like, broccoli, baby carrots, snowpeas adn water chestnuts.; 1/8 teaspoon(s) ground ginger; 1 teaspoon(s) minced garlic; - toasted sesame seeds for garnish

(1 RATING)

45 Pinches

sherry monfils

worcester, MA

Updated on Mar 16, 2012

This is a great vegetarian main meal, or serve it as a side to any Asian dish.

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prep time 15 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

1 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon lite soy sauce
1 tablespoon sesame oil
4 cups cut up veggies, like, broccoli, baby carrots, snowpeas adn water chestnuts.
1/8 teaspoon ground ginger
1 teaspoon minced garlic
- toasted sesame seeds for garnish

How To Make veggies stir=fry

Step 1

In bowl, stir together broth, cornstarch and soy sauce until smooth.

Step 2

Heat oil in lg skillet or wok over med-high heat. Add veggies, ground ginger and garlic.
Step 3

Stir-fry until veggies are crosp-tender. Add broth mix to veggies. Cook, stirring until mix thickens. Sprinkle w/ sesame seeds.
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