Stir-Fry Vegetables

Name: Stir-Fry Vegetables
Ingredients: 1 tablespoon oil; 1 onion medium, sliced thin; 1 cup sliced carrots diagonally; 2 cups broccoli florets; 2 cups sugar snap peas; 1 red bell pepper large, cut into strips; 1 tablespoon reduced sodium soy sauce; 1 teaspoon McCormick Garlic Powder; 1 teaspoon ginger McCormick(R), Ground; 2 teaspoons sesame seed McCormick(R), toasted

10 ingredients

2 steps

Ingredients

1 tablespoon oil
1 onion medium, sliced thin
1 cup sliced carrots diagonally
2 cups broccoli florets
2 cups sugar snap peas
1 red bell pepper large, cut into strips
1 tablespoon reduced sodium soy sauce
1 teaspoon McCormick Garlic Powder
1 teaspoon ginger McCormick(R), Ground
2 teaspoons sesame seed McCormick(R), toasted

Directions

1

Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
2

Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.