“The colors in this dish are beautiful! Created for RSC 18, making a fabulous combination of vegetables that could be changed according to what you have on hand.”
READY IN:
26mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
  2. Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
  3. Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.

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