Ingredients
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1 tablespoon canola oil
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3 cups broccoli florets, halved if large
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3 celery ribs, julienned (or bell pepper)
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8 ounces mushrooms, sliced
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2 garlic cloves, minced
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2 tablespoons tamari soy sauce
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1/2 teaspoon ground ginger
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1 cup chicken broth (made from bouillon)
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1 tablespoon cornstarch, mixed with water to form a paste
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black pepper
Instructions
- Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
- Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
- Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
- Serve over rice, with soy sauce and chow mein noodles.