- 2 tablespoons light soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup cold water
- 3 tablespoons vegetable oil
- 4 green bell peppers, cut into matchsticks
- 4 carrots, cut into matchsticks
- 2 cups broccoli florets
- 8 mushrooms, sliced
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
05/23/2019
recipepes.com
stir-fried vegetables, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
