Steamboat stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chicken Broth |
| ½ | teaspoon | Ground Ginger |
| 1 | tablespoon | (Up To 1 1/2 Tsp) Soy Sauce |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Vegetable Oil |
| 1 | tablespoon | Sesame Oil |
| 1 | Whole Dried Red Pepper | |
| 1 | Yellow Summer Squash; sliced | |
| 1 | medium | Onion; halved and sliced |
| ½ | Red Bell Pepper; sliced | |
| ½ | pounds | Broccoli; bite size pieces |
| ½ | cup | Sliced Mushrooms |
| 1 | Clove Garlic; minced | |
| 2 | tablespoons | Sesame Seeds; toasted |
Directions
In small bowl, mix broth, ginger, soy sauce and cornstarch; set aside. In large skillet or wok, heat veg. and sesame oils and saute dried pepper for 1 min. over med-high heat. Add squash, onion, pepper, broccoli, mushrooms and garlic. Stir fry until thickened. Remove dried red pepper. Sprinkle with sesame seeds and serve immediately.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997