13
Vegetable Stir Fry
1 clove garlic, shredded (use
Shred
disc)
1
stalk celery, sliced (use
Slice
disc)
4 large mushrooms, sliced (use
Slice
disc)
1 medium zucchini, sliced (use
Slice
disc)
2
carrots, sliced (use
Slice
disc)
2
cups (500 ml) cabbage, sliced (use
Slice
disc)
1
small onion, sliced (use
Slice
disc)
2 tablespoons (30 ml) vegetable oil
1
⁄
4
cup (60 ml) cornstarch
1
cup (250 ml) chicken broth
1
⁄
4
cup (60 ml) brown sugar
1
⁄
4
cup (60 ml) white wine vinegar
2 tablespoons (30 ml) soy sauce
In Gladware
®
bowl: process all vegetables.
Heat oil in a skillet over medium heat. Add vegetables. Cook for 5 to 10 min-
utes or until done, stirring constantly. Dissolve cornstarch in chicken broth.
Add brown sugar, vinegar, and soy sauce to chicken broth. Stir in sauce
with vegetables. Cook vegetables and sauce over Low heat, stirring fre-
quently, until sauce thickens.
Makes 6 servings.
Optional Ingredients:
Broccoli, snow peas, water chestnuts, red, green, or
yellow peppers.
Quick Tip:
Replace sauce ingredients with a commercially-available sauce.
One Dish Meals
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