RCI-VG.004.1348.001
Stir-fried Broccoli and Carrots
This colorful side dish is packed with flavor and good nutrition.
Prep5 min
Cook30 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 teaspoons
- garlic clove1 unitfinely chopped
- 1½ cups
- carrots2 mediumthinly sliced (1 cup)
- onion1 smallsliced and separated into rings
- ¾ cup
- ¼ teaspoon
- 1 tablespoon
- 1 tablespoon
- 1 can
- 1 cup
- 2 tablespoons
Method
1
Combine cornstarch and cold water in a small bowl, stirring until smooth, and set aside.
2
Heat a wok or large skillet over high heat until very hot, approximately 1-2 minutes.
2 minutes
3
Add ginger and garlic to the hot wok, stirring constantly for about 30 seconds until fragrant.
4
Add broccoli flowerets, sliced carrots, and onion rings to the wok, stirring and tossing for 3-4 minutes until the vegetables begin to soften slightly.
4 minutes
5
Pour in chicken broth and add salt, bringing the mixture to a simmer.
6
Cover and cook for 5-7 minutes until the carrots and broccoli are tender-crisp.
6 minutes
7
Add drained water chestnuts, mushroom slices, and oyster sauce to the wok, stirring gently to combine.
8
Stir the cornstarch mixture again to recombine, then slowly pour it into the wok while stirring continuously until the sauce thickens, about 1-2 minutes.
2 minutes
9
Cook uncovered for another 1-2 minutes, stirring occasionally, until the sauce coats all vegetables evenly.
2 minutes
10
Transfer to a serving dish and serve immediately while hot.