Chinese Vegetable Stir Fry Recipe

  • 1 tablespoon Canola Oil
  • 1 1/2 cups Chinese Broccoli Florets or regular broccoli florets
  • 1 cup shredded Bok Choy or Napa Cabbage
  • 3/4 cup julienned carrots
  • 1 1/2 cups snow peas, ends trimmed
  • 6 fresh Shitake mushrooms, slivered
  • 1/2 cup drained water chestnuts
  • 1 clove garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons defatted chicken broth
  • 1 teaspoon cornstarch
  • 2 cups hot cooked rice
Heat a wok over medium heat and add the oil. Increase the heat to medium-high. Add the broccoli and a tablespoon of water. Stir fry for about a minute, until the broccoli is bright green. Add the cabbage, carrots, snow peas, mushrooms, water chestnuts, garlic and ginger to the wok and stir fry for 1-2 minutes until vegetables are crisp-tender.

In a small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve, add the liquid to the vegetable mixture and stir-fry for about a minute, until slightly thickened. Serve over rice.

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