Garden Vegetable Stir Fry
|Carrots||2 Medium, cut into thirds|
|Green beans||2 Cup (32 tbs), bias sliced into 1 inch length|
|Sliced cauliflower||2 Cup (32 tbs)|
|Cold water||2 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, cut into thin wedges|
|Sliced zucchini||1 Cup (16 tbs)|
Cut carrots into thin sticks, In covered saucepan cook carrots and green beans in boiling, lightly salted water for 3 minutes.
Cover and cook 2 minutes more; drain well.
In small bowl blend water into cornstarch; stir in soy sauce, dry sherry, sugar, and pepper.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry onion in hot oil for 1 minute.
Add carrots, green beans, cauliflower, and zucchini; stir-fry 2 minutes or till vegetables are crisp-tender.
Stir soy mixture; stir into vegetables.
Cook and stir 3 to 4 minutes or till thickened and bubbly.