Vegetable Stir Fry
|Carrots||2 Small, pared|
|Celery stalks||2 , cut in 4-inch lengths|
|Canned water chestnuts||8 Ounce, drained (1 Can, 227 Gram)|
|Onion||1 Small, halved|
|Green pepper||1⁄2 , seeded|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Cornstarch||1 Teaspoon (5 Milliliter)|
|Chicken broth||125 Milliliter (0.5 Cup)|
Assemble Salad Maker with Thin Slicer Disc and large bowl.
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Change disc to French Fry Cutter Disc and process zucchini, onion, and green pepper.
Heat oil in a skillet and stir-fry all vegetables except tomatoes until crisp-tender.
Dissolve cornstarch in broth.
Add to skillet and stir constantly until it starts to thicken.
Add pepper and tomatoes; stir carefully just until heated and well mixed.