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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Garlic and ginger give this real zip. Use anything you have in the fridge. A great way to use up left over veggies from a party platter. Ingredients:
canola oil |
1 tablespoon fresh slivered ginger |
1 -2 tablespoon crushed garlic (i use bottled) |
carrot, slivered |
green onion, chopped |
pea pods (whole and string less) |
green beans, whole |
multi colored sweet pepper, chunked |
cauliflower, cut into 1 inch chunks |
broccoli, cut into 1 inch chunks (or any other vegetable on hand) |
bean sprouts (canned are fine but drain) (optional) |
water chestnut, sliced (canned is fine) (optional) |
skinless chicken or beef, slices |
soy sauce (optional) |
Directions:
1. Heat oil and add garlic and ginger.
2. Cook half a minute in skillet or wok.
3. Add carrots, cauliflower first& any other firm vegetable.
4. Cook covered one minute or until it steams.
5. Add medium veggies beans, onions, peppers, etc.
6. Cook covered one minute or until it steams.
7. Add meat.
8. Cook covered two minute or until it steams.
9. Add broccoli.
10. Cook covered two minute or until it steams.
11. Serve w/ rice.
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