Hot 'N Spicy Veggies
- 2 tsp. cornstarch
- 2 tsp. sugar
- 1/4 to 1/2 tsp. dried red pepper flakes
- 1/2 c. water
- 2 (10 oz.) pkg. frozen broccoli spears, thawed
- 2 tsp. olive oil
- 1 medium onion, thinly sliced into rings
- 3 medium carrots, diagonally sliced
- 1 1/2 lb. small, fresh mushrooms, halved
- Combine first 4 ingredients in a small bowl; mix well and set aside.
- Cut flowerets off of broccoli spears; cut spears into 1/4-inch diagonal slices.
- Set flowerets and spears aside.
- Coat a large heavy skillet or wok with oil; add broccoli and carrot. Stir-fry 5 minutes or until crisp-tender.
- Add mushrooms; stir-fry 2 minutes.
- Stir in mixture; cook, stirring constantly, until sauce is thick.
- Serve immediately.
- Makes 8 servings.
cornstarch, sugar, red pepper, water, frozen broccoli, olive oil, onion, carrots, fresh mushrooms
Taken from www.cookbooks.com/Recipe-Details.aspx?id=723105 (may not work)