Vegetable Stir-Fry

(from kholstege’s recipe box)

Categories: Vegetable

Ingredients

  • 4 tsp cornstarch
  • 1 C chicken broth
  • 3/4 tsp soy sauce
  • 1-1/4 C julienned celery
  • 1-1/4 C julienned carrot
  • 2/3 C sliced fresh mushrooms
  • 1/3 C chopped onion
  • 2 T canola oil

Directions

  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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