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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We enjoy this stir fry very much. Ingredients:
1 tablespoon cornstarch |
1 teaspoon salt |
2/3 cup cool chicken broth |
3 tablespoons corn oil |
1/4 lb green beans, cut into 1 1/2 inch pieces |
3 small onions, cut into wedges |
1 garlic clove, minced |
1 medium zucchini, sliced |
1 large green bell peppers or 1 large red bell pepper, cut into thin strips |
1/2 cup thinly sliced carrot |
1 tomato, cut into wedges |
1/4 cup minced fresh basil |
Directions:
1. In small bowl, stir corn starch, salt and broth until smooth; set aside.
2. In large skillet heat corn oil on medium high heat, add green beans,onions and garlic cook, stirring quickly and frequently (stir fry) 2 minutes. Add zucchini, pepper and carrots: stir fry 2-3 minutes or until all vegetables are tender crisp.
3. Stir corn starch mixture; add to skillet, stirring constantly, bring to a boil over medium heat and boil 1 minute.
4. Stir in tomato and basil cook 1 minute, or until tomato is heated through.
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