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Tuesday, October 12, 2010

Vegetable Stir-Fry

Lunch is always a predicament for me.  I'm not big on eating anything too heavy, but I get bored with salads and sandwiches.  So, this stir-fry is absolutely perfect.  It took literally about 5 minutes to prep, taking about 15 minutes total from start to finish.  Add some sliced almonds, sprinkle some toasted sesame seeds, and serve with rice.  You can even add chicken or beef!  Delicious, filling, and ridiculously easy.  I know I promote these often, but if you work, I suggest investing in these individual rice bowls that can be found near in the rice in your grocery store.  You can bring leftover veggies to work, along with an individual Minute rice bowl, and save yourself a lot of money dining out!
Vegetable Stir-Fry
from Swanson
Yield:  4 servings
  • 1 cup chicken broth
  • 1 Tbsp cornstarch
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp vegetable oil
  • 4 cups cut vegetables (broccoli florets, cauliflower florets, baby carrots, celery, etc.)
  • 2 tsp. grated fresh ginger root or 1/8 tsp. ground ginger
  • 1 clove garlic, minced
  • toasted sesame seeds (optional)
  1. Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
  2. Heat the oil in a 10" skillet over medium-high heat.  Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
  3. Add the broth mixture to the skillet.  Cook and stir until the mixture boils and thickens.  Sprinkle with the sesame seeds, if desired.

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