Ingredients
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1/4 cup molasses
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1/4 cup chicken broth
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2 tablespoons soy sauce
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4 teaspoons cornstarch
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1 tablespoon gingerroot, minced
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1 teaspoon garlic, minced
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1/8 teaspoon red pepper flakes
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1 tablespoon canola oil
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1 cup snow peas
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1 cup purple cabbage, thinly sliced
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1/4 cup onion, diced
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1 cup zucchini or 1 cup yellow squash
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2/3 cup carrot, shredded
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1/4 cup water chestnut, sliced
Instructions
- In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
- Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
- Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.