STIR FRY VEGETABLES
3 T. peanut, corn or safflower oil
1 large head broccoli, cut into florets and stems sliced
1 c. sliced fresh mushroom
1 c. sliced or julienned carrots
1 clove garlic, minced - or 1 t. chopped garlic in water
In large nonstick skillet or wok, heat peanut oil until very hot, but not smoking.
Add broccoli, mushrooms, carrots and garlic. cook 7 to 8 minutes, or until vegetables are crisp-tender, stirring constantly. Serve over hot cooked rice, if desired.
STIR FRY SAUCE
You may add this sauce to the wok during the last one to two minutes of cooking time.
2 T. cornstarch
3 T. cold water
3/4 c. chicken, beef or vegetable stock
1/2 t. salt
1/2 - 1 t. sugar
Mix cornstarch into cold water. In small bowl, blend chicken stock, salt, sugar and cornstarch mixture until smooth. Stir into Stir Fry Vegetables cooking onlyu until thickened.
Makes 1 cup.
VARIATION: Flavor this sauce with ginger, garlic, rice wine, soy sauce or oyster sauce as desired.