1/2 cup bias-cut bite-size carrot pieces
1/2 cup broccoli flowerets
1/2 cup bias-cut green beans
1/2 cup celery thinly sliced at an angle
1/2 cup snow peas
2-3 tablespoons peanut oil
1 clove garlic peeled and lightly crushed (optional)
1-1/4-inch thick slice fresh ginger (optional)
Soy sauce to taste
In a saucepan bring 1 quart of water to a boil, add carrots, and cook for 2 minutes. Drain and rinse under cold running water, then pat dry with paper towels.
To a heated wok or iron skillet add 2 tablespoons peanut oil and optional garlic and ginger. When oil is hot, add well dried carrots and saute for 2 minutes. Quickly remove carrots with a slotted spoon and arrange on a serving platter, then continue in the same manner cooking the broccoli and green beans, each for 2 minutes and the celery and snowpeas each for 1 minute. Add more oil as necessary and remove garlic and ginger if they start to burn. When all of the vegetables have been arranged, sprinkle lightly with soy sauce and serve immediately.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
No comments yet.