Vegetable Stir Fry
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Minced peeled fresh ginger||1 Teaspoon|
|Broccoli bunch||12 Ounce, cut into flowerets making about 3 cups (Or 1 Small Bunch)|
|Water||1 Cup (16 tbs)|
|Pared thinly sliced carrots||1 Cup (16 tbs) (Or Peeled)|
|Yellow pepper||1 , cut into 1/2-inch pieces|
|Mushrooms||6 , trimmed and thinly sliced|
|Green onions||3 , cut on diagonal into 1-inch pieces|
|Hoisin sauce||2 Tablespoon|
In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add garlic and ginger; cook, stirring frequently (stir-frying), 1 minute.
Add broccoli; stir-fry 1 minute.
Increase heat to high; add water and cook 3 minutes.
Add carrots and yellow pepper; stir-fry until liquid has evaporated, about 6 minutes.
Add mushrooms, green onions, hoisin sauce, and salt; stir-fry until vegetables are tender and almost all liquid has evaporated, about 5 minutes longer.