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Lightly Glazed Stir Fried Vegetables

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“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.”

Ingredients Nutrition


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

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