STIR FRY VEGETABLES AND STIR FRY SAUCE

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.

Serves 4.

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.