Recipes

Asian Veggie Stir Fry

Broccoli 2 cups, chopped

6 fresh mushrooms, lagre sliced

1 medium carrot, sliced

½ round onion, cubed

1 zucchini, cubed

Bell pepper, chopped

2 cloves garlic, miced

Sauce mixture

½ cup water

2 tbsp. oyster sauce

1 Tbsp. chicken powder, I use Lee Kum Kee

2 Tbsp. corn starch

1. Prepare all vegetables .
2. In a large non stick wok, heat a Tbsp. of canola oil and stir fry vegetables starting with the ones that need more time to cook like the carrots and onion.
3. Add remaining vegetables and garlic.
4. Continue to stir fry until just cooked through.
5. Combine sauce ingredients in a small bowl.
6. Pour as much sauce into vegetable stir fry as desired to create a thick sauce for vegetables.
7. Serve as a main or side dish.
8. Other vegetables can be added to your liking.