Chinese Stir-Fry Vegetables | Just A Pinch Recipes
PREPARATION: Wash and pat-dry the vegetables. Cut vegetables into bite-sized pieces. Set aside. Add cornstarch and water in mixing cup and stir until dissolved. Set aside....
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Colander
Ingredients
- 6 - 8 cup(s) mixed, fresh veggies
- ## SUGGESTED VEGETABLES:
- - zucchini
- - yellow squash
- - onion
- - carrot
- - snow peas
- - broccoli
- - bell pepper (your choice of color)
- - sliced water chestnuts (drained)
- - fresh, sliced mushrooms
- - baby corn
- ## DEPENDING ON AMOUNT OF VEGGIES YOU USE:
- 1/2 - 1 cup(s) low-sodium soy sauce
- 2 - 3 tablespoon(s) cornstarch
- 3/4-1 1/4 cup(s) water
- 1 - 2 teaspoon(s) mrs dash garlic/herb seasoning blend
- 1/4 - 1/2 cup(s) canola or safflower oil
- 2 - 3 cup(s) brown rice (uncooked)
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