 |
 |
|
Asian Style Vegetable Stir Fry
• 1 tsp. oil • 2 green onions, white and pale green parts minced(1 tbsp.) • 1 large clove of minced garlic(about 1/2 tbsp.) • 1/2 tbsp. fresh minced ginger • 1/2 cup low sodium chicken stock • 1 tbsp. low sodium soy sauce • 1 tbsp. chinese rice wine or dry sherry • salt and pepper to taste • 2 tsp. cornstarch dissolved in one tbsp. cold water Place the prewashed veggie stir fry in a large pot of hot water for one minute, then immediately place the vegetables in a large bowl of cold water to stop the cooking(water blanch the vegetables). Drain the vegetables and reserve them. Heat the tsp. of oil in a large skillet to medium heat, add the minced green onions and saute for one minute, add the minced ginger and garlic and continue to saute for another few minutes, be careful not to burn the garlic. Add the stock, soy sauce, and wine and bring to a low simmer. Add the vegetables, then add the cornstarch, mix thoroughly, reheat the vegetables and simmer until the sauce thickens and lightly coats the vegetables, you don’t want the veggies swimming in a thin sauce. Season with salt and pepper to taste. Makes 4 1-cup servings « Back |
