Stir Fry

By Hklbrries

Tips & Techniques

You can substitute your favorite vegetables in this recipe.

I used vegetable broth in the recipe instead of the chicken broth originally called for. Worked fine.

Ingredients

• 1 cup vegetable broth
• 1 tbsp cornstarch
• 1 tbsp low-sodium soy sauce
• 1 tbsp vegetable oil
• 4 cups cut-up vegetables (broccoli florets, cauliflorets, baby carrots and sliced celery)
• 2 tsp grated fresh ginger root, or 1/8 teaspoon ground ginger
• 1 clove garlic, minced
• Toasted sesame seeds, for garnish, optional

Details

Adapted from campbellskitchen.com

Preparation

Step 1

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.