Sunday, February 2, 2014

Stir Fry Creamy Broccoli and Carrots (C2)

Recipe Author: Simmie Sinow

4 servings

2 tsp ginger
1 clove garlic, chopped
1 1/2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, sliced and torn into rings
3/4 cup chicken broth
1/4 tsp salt
1 Tbsp cornstarch (arrowroot would work also)
1 Tbsp cold water
1 cup sliced mushrooms
1 can (8 oz) sliced water chestnuts, drained
2 Tbsp oyster sauce

Spray skillet with nonstick cooking spray and heat until it is hot.

Add ginger and garlic and stir fry for about 1-2 minutes (until light brown). Add broccoli, carrots and onion and stir fry for another minute or two.

Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp but tender.

Mix cornstarch/arrowroot and water and stir into the vegetable mixture.  Cook and stir until thickened.

Add water chestnuts, mushrooms, and oyster sauce; cook and stir for less than one minute.

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