Wednesday, September 23, 2009


1 cup chicken broth (vegetable, if you prefer)
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vegetable oil
1 cup baby carrots
1 1/4 cup broccoli flowerets
1 1/4 cup cauliflowerets
1/2 cup sliced celery
1/8 tsp ground ginger
1 clove garlic, minced
Toasted sesame seeds, optional

In a small bowl, stir the broth, cornstarch, and soy sauce until the mixture is smooth.

Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the carrots, broccoli, cauliflower, celery, ginger and garlic. Stir-fry until the vegetables are crisp tender. Add the broth mixture to the skillet and cook, stirring, until the mixture boils and thickens. Sprinkle with the toasted sesame seeds, if desired.

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