Stir-Fry Vegetables
Dive into a bowl of Stir-Fry Vegetables, a delightful mix of crisp veggies flavored with hints of ginger and garlic from M-K seasonings. The soy sauce provides a savory undertone, enhancing the natural tastes of the ingredients. Perfectly suited for a light lunch or dinner, this dish not only brings vibrant colors to your table but also offers a healthful and tasty meal option. Pair it with rice for a complete and satisfying dish.
Ingredients
- 1 tsp. Cornstarch
- 1/2 tsp. M-K Ground Ginger
- 1/8 tsp. M-K Granulated Garlic
- 1 tsp. Soy Sauce
- 1/3 c. Water
- 2 T. Oil
- 1/3 c. Onion, sliced thin
- 2/3 c. Carrots, sliced thin
- 2/3 c. Celery, sliced thin
- 2 c. Broccoli, separated into flowerets; cut stems into thin slices
- 1 c. bean sprouts (or use canned green beans)
- Cooked Rice
Directions
- In a glass measuring cup, combine cornstarch, M-K Ground Ginger, M-K Granulated Garlic, soy sauce, and water. Mix well and set aside.
- In a wok or large frying pan, heat the oil. Ensure that vegetables are dry to avoid splattering.
- Stir-fry the onions, carrots, and celery in the hot oil for about a minute.
- Add the broccoli and continue stir-frying for another 2 minutes.
- Pour in the liquid mixture and stir until it becomes bubbly.
- Incorporate the bean sprouts, reduce the heat, cover the pan, and let it simmer for 2 more minutes.
- Serve the stir-fried vegetables over cooked rice.
