- 5 1/2 cups broccoli florets
- 1 carrot, thinly sliced
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 teaspoon chicken bouillon granules, or to taste
- salt to taste
- 2 tablespoons peanut oil
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
05/10/2018
recipepes.com
Broccoli and Carrot Stir Fry, recipe
PT15M
PT1H
5
455 calories
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