Lightly Glazed Stir Fried Vegetables

"This recipe is unique because it does not contain soy sauce and has only 2 tbsp oil. Chicken broth replaces some of the oil used in a traditional stir-fry. You can add or delete any of the vegetables according to preference. I like to add bok choy, pea pods or bean sprouts. This is from "Eat Well, Live Well" (Canadian Dietetic Assoc.) submitted by Doris Pennell of Cornerbrook, Newfoundland."
 
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Ready In:
25mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Heat wok or large skillet until very hot.
  • Add oil and continue to heat.
  • Add cauliflower, broccoli, carrot, celery and stir fry 2-3 minutes.
  • Add green onion, red and green pepper and stir fry 2 minutes.
  • Dissolve chicken bouillon granules in boiling water and stir in seasonings.
  • Add broth to wok, cover and steam about 2 minutes or until vegetables are crisp-tender.
  • Combine the water and cornstarch and slowly add to vegetables stirring gently to coat well.
  • Heat through until thickened and serve immediately.

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RECIPE SUBMITTED BY

<p>I have two teenage children and am very happily married. We live in Southern, Ontario.&nbsp; <br /><br />I live to cook and just love to putter around the kitchen. I enjoy reading all kinds of cookbooks which I borrow from the library or buy second hand. I really like Taste of Home magazine, because the recipes are from ordinary people and aren't too complicated. I also like to read community or church cookbooks because you know that the recipe must be special for someone to share it. <br /><br />I discovered RecipeZaar because it was mentioned by someone in a cooking magazine...now I am hooked. I think it is so helpful to read the reviews and suggestions from others who have tried recipes before me. <br /><br />I always thought of myself as a pretty good cook, but I am learning so much since I have joined RecipeZaar. I really appreciate the ideas and feed back that everyone provides.</p> 114172283"
 
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