Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Total time: 20
Yield: 6
Ingredients: 2 tablespoons light soy sauce; 1 teaspoon ground ginger; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 0.25 cup cold water; 3 tablespoons vegetable oil; 4 green bell peppers, cut into matchsticks; 4 carrots, cut into matchsticks; 2 cups broccoli florets; 8 mushrooms, sliced

Recipe by Natasha Kay from allrecipes.com

Dinner,Side Dish 20 Mins.

Ingredients

6 servings

•

2 tablespoons light soy sauce
•

1 teaspoon ground ginger
•

2 tablespoons all-purpose flour
•

1 cup low-sodium chicken broth
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0.25 cup cold water

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3 tablespoons vegetable oil
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4 green bell peppers, cut into matchsticks
•

4 carrots, cut into matchsticks
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2 cups broccoli florets
•

8 mushrooms, sliced

Instructions

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.