Vegetable Stir Fry

This is a quick and easy recipe that can be used mid-week when there's not much time. Shrimp or tofu can also be sauteed in a little rice wine and soy sauce and added in separately.

Prep. Time: 15 mins.
Cooking Time: 5 mins.
Servings: 3-4


Ingredients:

1/2 cup Soy Sauce
1/2 cup Chicken or Vegetable Broth
1/3 cup Rice Wine
1 Tbsp Sugar
1 Tbsp Sesame Oil
1/4 tsp White Pepper
2 Tbsp Vegetable Oil
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
2 Tbsp Constarch
1/4 cup Water
1 head of Broccoli
1 small Cabbage
4 Carrots
16 oz. Shiitake Mushrooms


Directions:

Julienne or slice the carrots.

Chop the broccoli, cabbage and mushrooms into bite size pieces.

Add the vegetable oil, sesame oil, minced garlic and minced ginger to a large frying pan or wok.

Cook for 2-3 minutes.

Add in the cabbage, broccoli, carrots and mushrooms and cook until the vegetable become tender (about 5 mins.).

Add the soy sauce, broth, wine, sugar, white pepper, cornstarch and water and bring to a boil.

Serve over rice.