Vibrant Veggie Stir-Fry
Ingredients
- 1 Tbsp. vegetable oil
- 1 tsp. sesame oil
- 4 cup broccoli pieces
- 3/4 cup sliced baby carrots
- 1 medium zucchini or yellow squash, sliced
- salt and pepper, to taste
Directions
In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add broccoli, carrots and zucchini or squash; stir-fry 2 minutes. Cover; cook 3-5 minutes or until crisp-tender. Season with salt and pepper. Serve immediately.
By Robin from Washington, IA
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By Margeth (Guest Post)
04/07/2007
Hi, Believe it or not, I am just getting into doing stir fry. This one sounds so great, as I have several relatives that do not eat meat. Now I have something wonderful to serve when then visit, which is very often Thanks
Variations
Asian Veggie Stir Fry
What's nice about a veggie stir fry is that you can choose your own favorite combination of veggies such as bell pepper, broccoli, carrots, cauliflower, celery, mushrooms, onions, snow peas, water chestnuts and even zucchini.
Ingredients:
- 1 cup chicken broth
- 1 Tbsp. cornstarch
- 1 Tbsp. soy sauce
- 1 Tbsp. vegetable oil
- 4 cups of three or four assorted vegetables, cut into bite size pieces
- 1/4 tsp. ground ginger
- 1 tsp. minced garlic
- Slivered almonds, toasted, to taste
Directions:
Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
Heat the oil in a wok or skillet over medium high heat; add vegetables, ginger and garlic. Stir fry until the vegetables are tender crisp.
Add broth mixture, cook, while stirring, until mixture boils and thickens, toss with slivered almonds and serve.
By Deeli from Richland, WA
Shared on: 11/04/2011
Once you try the above variations, be sure to come back and give a "thumbs up" to the one that worked the best for you. Do you have a better variation?
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By Margeth (Guest Post)
04/07/2007
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