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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

Mix cornstarch, M-K Ground Ginger, M-K Granulated Garlic, soy sauce, and water in a glass measuring cup and set aside. Heat oil in a wok or large frying pan with a lid. Dry the vegetables with a towel to prevent splattering. Add onion, carrots, and celery to the hot oil. Cook for 1 minute, stirring constantly. Add broccoli and cook for 2 minutes, stirring constantly. Add liquid and continue cooking until bubbly. Add bean sprouts, reduce heat, cover the pan, and cook 2 more minutes. Serve over cooked rice. Makes 4 servings.

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