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Cooked by: Chef / Last Modified: 6/20/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2
tablespoons of chopped ginger and 2 teaspoons chopped garlic 1
minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced
orange or bell pepper and 1 cup fresh corn kernels. Stir-fry until
broccoli turns bright green. Add 1/2 cup chicken broth, cover and
steam 2 minutes. Stir in 1 teaspoon sesame oil and season with salt
and pepper. Serve over brown rice. Makes 4 servings.
Ingredients:
1 Tablespoon(s) Olive oil
2 Tablespoon(s) Ginger ;chopped
2 Teaspoon(s) Garlic ;chopped
2 Cup(s) Broccoli florets
1 Cup(s) Sliced mushrooms
1 Red bell pepper, diced
1 Cup(s) Fresh corn kernals
1/2 Cup(s) Chicken broth
1 Teaspoon(s) Sesame oil |
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