Veggie Stir Fry

Veggie Stir Fry

Time: 35 mins


  • 1 tablespoon canola oil
  • 3 cups broccoli florets, halved if large
  • 3 celery ribs, julienned (or bell pepper)
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons tamari soy sauce
  • 1/2 teaspoon ground ginger
  • 1 cup chicken broth (made from bouillon)
  • 1 tablespoon cornstarch, mixed with water to form a paste
  • black pepper


  • 1 Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
  • 2 Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
  • 3 Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
  • 4 Serve over rice, with soy sauce and chow mein noodles.
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