Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Ingredients: 2 tablespoons light soy sauce; 1 teaspoon ground ginger; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/4 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

10 ingredients

3 steps

Ingredients

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/4 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

Directions

1

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
2

Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
3

Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.