Fresh summer vegetables are stir-fried to tender-crisp perfection.
Start with a medley of your favorite vegetables.
I like to chop carrots, celery, broccoli and cauliflower into
small bite size pieces. Onions and peppers are thinly sliced.
Heat oil in a jumbo skillet and add the colorful veggies.
Cooking time is reduced when the veggies are cut into small pieces.
Add cooked noodles for a tasty one-dish meal.
Or serve over rice with grilled chicken for a more
2 tbsp. olive oil
1 cup thinly sliced carrots
3/4 cup thinly sliced onions
3/4 cup thinly sliced colored peppers
(sweet red, yellow or orange)
1/2 cup chopped celery
1 garlic clove, minced
1 tbsp. chicken bouillon granules
Heat oil in a large skillet over medium heat.
Add carrots, onions, peppers, celery and garlic.
Sprinkle with bouillon granules.
Stir-fry for several minutes.
3/4 cup small cauliflower florets
3/4 cup small broccoli florets
Add broccoli and cauliflower florets and stir-fry until tender crisp.
If you prefer vegetables softer, add 2 tablespoons water;
cover and cook for about 2 minutes.
Turn out onto serving platter or casserole serving dish; keep warm.
3/4 cup chicken broth
2 tsp. soy sauce
2 tsp. cornstarch
1 tsp. sugar
1 tsp. salt
Stir together broth and next four ingredients until smooth.
Cook in small saucepan until boiling and thickened.
Pour over vegetables.
Serve over a bed of noodles or rice.