Vegetable Stir-Fry

By mamacasma

This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

Ingredients

• 1 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vegetable oil
• 4 cups cut-up vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery)
• 2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger
• 1 clove garlic, minced
• Toasted sesame seeds (optional)

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.

RECIPE TIPS

Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
Flavor Variation: for Asparagus Stir-Fry, substitute 1 pound asparagus, cut into 2-inch pieces (about 3 cups) for the vegetables and increase the garlic to 2 cloves. Proceed as directed above.