Tuesday, August 2, 2011


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
elaborate meal.


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.

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