This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.
Recipe from Swanson Broth & Stock
1 cup Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (broccoli flowerets, cauliflowerets, baby carrots and sliced celery)
2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger
1 clove garlic, minced
Toasted sesame seed (optional)
Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
You can substitute your favorite vegetables in this recipe.