Easy Stir Fry Veggies Friday, September 23, 2011


1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup matchstick carrots
2 cups broccoli florets
2 TBSP vegetable oil
2 TBSP light soy sauce
1 tsp grated fresh ginger
6 green onions, thinly sliced
2 TBSP cornstarch
1 cup low-sodium chicken broth
1/4 cup cold water


In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice and any simple meat.


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