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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina. Ingredients:
2 medium green peppers, julienned |
2 medium sweet red peppers, julienned |
2 medium carrots, julienned |
2 cups broccoli florets |
3 tablespoons vegetable oil |
2 tablespoons light soy sauce |
1 teaspoon ground ginger |
6 green onions, thinly sliced |
2 tablespoons cornstarch |
1 cup low-sodium chicken broth |
1/4 cup cold water |
Directions:
1. In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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