RCI-VG.004.1495.001
Vegetable Stir-fry
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: The New Am
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- 1 teaspoon
- acceptable vegetable oil1 teaspoon
- carrots1 poundpeeled and thinly sliced
- fresh mushrooms12 ouncesthinly sliced (3½ to 4 cups)
- green onions2 to 3 mediumthinly sliced (about ⅓ cup)
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- dried thyme1 teaspooncrumbled
- 1 unit
Method
1
Cut broccoli into small florets and peel the stalks, then cut stalks into thin diagonal slices to ensure even cooking.
2
Heat margarine and vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, about 1-2 minutes.
3
Add the broccoli florets and carrot slices to the hot skillet, stirring constantly to coat with oil.
3 minutes
4
Continue stir-frying the broccoli and carrots, stirring frequently to cook evenly without browning excessively.
4 minutes
5
Add the sliced mushrooms to the skillet and stir to combine, cooking until the mushrooms begin to release their moisture.
2 minutes
6
Pour the dry sherry and lemon juice over the vegetables, then sprinkle the ground nutmeg and dried thyme over the mixture.
7
Toss all ingredients together thoroughly to distribute the seasonings evenly and cook until the vegetables are tender-crisp with a slight firmness when pierced with a fork.
2 minutes
8
Stir in the sliced green onions and season with pepper to taste, tossing gently to combine.
9
Transfer the stir-fry to a serving dish and serve immediately while hot.