I love stir fry, it is fast and healthy! You can use fresh or buy the stir fry frozen vegetables. You can change the spices and vegetables to suit your taste. It is a great side to any dish. Sometime I leave the soy off and just use spices. Delicious. Enjoy!

Stir-Fry Vegetables

Makes 10 servings.

Prep Time: 15 minutes

Cook Time: 10 minutes

INGREDIENTS:

1/4 cup water

1 tablespoon soy sauce

1 teaspoon Garlic Powder

1 teaspoon Ginger, Ground

1/4 teaspoon Red Pepper, Crushed

1 teaspoon cornstarch

2 tablespoons oil, divided

1 medium onion, sliced thin

1 cup diagonally sliced carrots

2 cups broccoli florets

2 cups sugar snap peas

1 large red bell pepper, cut into strips

2 teaspoons Sesame Seed, toasted (opitional)

DIRECTIONS:

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.
Tips

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

NUTRITION INFORMATION:

per serving

Calories: 59

Fat: 3 g

Carbohydrates: 6 g

Cholesterol: 0 mg

Sodium: 110 mg

Fiber: 2 g

Protein: 2 g
Source(s):
http://www.mccormick.com/Recipes/Vegetables/Stir-Fry-Vegetables.aspx

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