Ingredients
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1 tablespoon canola oil
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1 1/2 cups broccoli florets
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1 tablespoon water
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1 1/2 cups snow peas, ends trimmed
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1/2 cup sliced water chestnuts, drained
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1 clove garlic, minced
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1/2 teaspoon minced fresh ginger
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3 tablespoons reduced sodium soy sauce
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3 tablespoons chicken broth
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1 teaspoon cornstarch
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2 cups hot cooked rice
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3/4 cup julienned carrot
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6 fresh shiitake mushrooms, slivered
Instructions
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.