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LOCATION: Recipes >> Vegetables >> Gingered Vegetables

Print this Recipe    Gingered Vegetables

1 tbsp / 15 mL garlic & parsley grapeseed oil
1 cup / 25l mL diagonally sliced carrots
1 cup / 25l mL diagonally sliced celery
1 cup / 25l mL red bell pepper strips
1 cup / 25l mL coarsley chopped onion
1 cup / 25l mL fresh broccoli florets
1 cup / 25l mL fresh or frozen snow peas
1-1/2 tsp / 7.5 mL garlic granules
1 tbsp. peeled minced ginger root
2 tbsp / 30 mL cornstarch
1-1/4 cups/ 325 mL water
2 tsp / 10 mL vegetable soup base

Place a large skillet or wok over high heat. Add grapeseed oil
and heat until hot. Add carrots, celery, red pepper and onions.
Stir fry 3 minutes. Add broccoli, snow peas, garlic granules and
ginger. Combine cornstarch, water and soup base; pour over vegetables
Cook until mixture begins to boil and thicken, stirring often.
Reduce heat to low. Cover and simmer just until vegetables are
crisp-tender. Makes 6 servings.

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