“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.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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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