Vegetable Stir-Fry Recipe
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This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.
Ingredients
- 1 cup Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 4 cups cut-up vegetables (broccoli flowerets, cauliflowerets, baby carrots and sliced celery)
- 2 tsp. grated fresh ginger root or 1/8 teaspoon ground ginger
- 1 clove garlic, minced
- Toasted sesame seed (optional)
- Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
- Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
- You can substitute your favorite vegetables in this recipe.
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