Are you hungry for stir-fry, made in the style of 4-H circa 1985? Here’s the recipe:
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger (if you have it)
- 1/8 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1/3 c. water
- 2 tablespoons oil
- 2/3 cup carrots, sliced thin
- 2/3 cup celery, sliced thin
- 2 cups broccoli, separated into flowerets; cut the stems into think slices
- 1/3 cup onions, sliced thin
- 1 cup bean sprouts (or use canned green beans) [Here I must interject and say, no, do not use canned green beans as they are nasty]
- large skillet with lid
- cutting board
- measuring cups (nested and liquid)
- measuring spoons
- wooden spoons
Note: you can use frozen vegetables in this recipe too. Be sure they are defrosted. Then dry them with a paper towel to prevent splattering.
1. Mix cornstarch, ginger, garlic powder, soy sauce and water in a glass measuring cup and set aside
2. Heat the oil in a large frying pan with a lid
3. When the oil is hot, add the dry carrots, onions and the celery
4. Cook for one minute, stirring occasionally
5. Then add the broccoli and cook for 2 minutes. Stir constantly. The broccoli will turn bright green.
6. Add the liquid and continue cooking for 1 minute or until it’s bubbly.
7. Then add the bean sprouts, reduce the heat, cover the pan and cook for 2 more minutes
8. Don’t get your face over the pan when you take off the lid. Steam will rise up and could burn you.
9. If you want, serve over rice. Makes four servings.