Veggie Stir-Fry
Quick Cooking
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Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep: 15 min.
Ingredients:
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 3 tablespoons soy sauce
- 1 cup fresh broccoli florets
- 1 medium carrot, thinly sliced
- 1/2 small onion, julienned
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- 1 small zucchini, julienned
- 6 large mushrooms, sliced
- 1/2 teaspoon minced garlic
- Hot cooked rice, optional
Directions:
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired. Yield: 2 servings.