Stir Fried Vegetables
Description
Good served with brownn rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.
Ingredients
1 Tbs. cornstarch
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1/4 tsp. ground ginger
2 Tbs. soy sauce
1/4 cup water
2 Tbs. oil
4 green onions, sliced
1/4 lb. fresh whole mushrooms
8 cherry tomatoes
4 cups total: cauliflowerets, sliced peeled cucumbers, snap or snow peas, sliced celery, diced zucchini and/or yellow summer squash, broccoli flowerets
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1/4 tsp. ground ginger
2 Tbs. soy sauce
1/4 cup water
2 Tbs. oil
4 green onions, sliced
1/4 lb. fresh whole mushrooms
8 cherry tomatoes
4 cups total: cauliflowerets, sliced peeled cucumbers, snap or snow peas, sliced celery, diced zucchini and/or yellow summer squash, broccoli flowerets
Methods/steps
Mix cornstarch, bouillon cube, brown sugar, vinegar, ginger, soy sauce and water
Set aside
Heat oil in wok or large skillet
Add all the vegetables
Stir-fry over high heat for about 3 minutes
Stir in first mixture
Cover and cook for about 3 minutes, stirring once or twice
Set aside
Heat oil in wok or large skillet
Add all the vegetables
Stir-fry over high heat for about 3 minutes
Stir in first mixture
Cover and cook for about 3 minutes, stirring once or twice
Additional Tips
Good served with brownn rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.
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