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Vegetable Stir Fry

Holidaycooking's picture
<p><a href="http://www.flickr.com/photos/andrewarchy/5611725153/">Image Credit</a></p>
Ingredients
  Carrots 2 Small, pared
  Celery stalks 2 , cut in 4-inch lengths
  Canned water chestnuts 8 Ounce, drained (1 Can, 227 Gram)
  Zucchini 1 Small
  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)
  Pepper 1 Dash
  Cherry tomatoes 12
Directions

Assemble Salad Maker with Thin Slicer Disc and large bowl.
Process carrots.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable

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