Vegetables: Gingered Veggies 01 by Recipe Cottage

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	Gingered Veggies 01

		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.