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Pumpkin Broccoli Stir Fry

by on October 20, 2017 in Special Dietary Needs, Vegetarian October 20, 2017 Special Dietary NeedsVegetarian
See post on Laurie Brooks’s site!
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Level: Easy

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Description

This Pumpkin Broccoli Stir-fry recipe has garden fresh vegetables in a nice simple and light sauce. A light and healthy meal for a new healthy lifestyle!

Ingredients

  • FOR THE SAUCE:
  • 1 Tablespoon Cornstarch
  • ½ cups Chicken Broth
  • 2 teaspoons Soy Sauce
  • 1-½ teaspoon Sugar
  • 1 teaspoon Salt
  • FOR THE STIR-FRY:
  • 2 Tablespoons Cooking Oil
  • 2-¼ cups Snow Peas, Trimmed
  • 1-½ cup Mushrooms
  • ¾ cups Small Cauliflower Florets
  • ¾ cups Small Broccoli Florets
  • ⅓ cups Thinly Sliced Celery
  • ¾ cups Thinly Sliced Carrots
  • ½ cups Julienned Sweet Yellow Peppers
  • ⅓ cups Thinly Sliced Green Onions
  • ½ cups Julienned Sweet Red Peppers
  • ½ cups Julienned Sweet Orange Peppers

Preparation

In a small bowl, add cornstarch to broth and stir. Add soy sauce, sugar and salt. Stir and set aside.

In skillet or wok, heat oil over medium heat. Add remaining ingredients and stir-fry 3–5 minutes until vegetables are tender but crisp.

Stir the sauce mixture and add to the vegetables. Heat and stir for about 2–3 minutes until sauce starts to bubble and thicken. Remove from heat and serve.

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