Vegetable Stir-Fry
- 1 tsp. peanut oil
- 3 carrots, sliced diagonally
- 1 medium size green pepper, seeded and cut into 1/4-inch pieces
- 1 medium sweet pepper (red)
- 3 green onions, cut into 1-inch pieces
- 1 (15 oz.) can baby corn-on-the-cob, drained
- 1 (6 oz.) pkg. frozen sweet peas
- 1/4 c. low sodium soy sauce
- 1 tsp. chicken flavored bouillon granules
- 3/4 tsp. cornstarch
- 1/4 tsp. ground ginger
- Coat a wok with oil. Drizzle oil around top of wok, coating sides. Heat at medium heat (350u0b0) until hot. add carrots and stir-fry 2 minutes. Add peppers; stir-fry 3 to 4 minutes or until crisp. Remove from heat. Add green onions, corn and peas. Combine soy sauce and remaining ingredients. Stir-fry cook 3 minutes or until thickened.
peanut oil, carrots, green pepper, sweet pepper, green onions, frozen sweet peas, soy sauce, chicken flavored bouillon granules, cornstarch, ground ginger
Taken from www.cookbooks.com/Recipe-Details.aspx?id=39940 (may not work)