10
Submitted by Kaarin
"Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth."
photo by Derf2440 
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
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ingredients
- 1 tablespoon canola oil
- 3 cups broccoli florets, halved if large
- 3 celery ribs, julienned (or bell pepper)
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons tamari soy sauce
- 1⁄2 teaspoon ground ginger
- 1 cup chicken broth (made from bouillon)
- 1 tablespoon cornstarch, mixed with water to form a paste
- black pepper
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directions
- Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
- Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
- Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
- Serve over rice, with soy sauce and chow mein noodles.
Questions & Replies
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Reviews
-
I'm sure it'll probably be considered blasphemous, but when preparing this recipe, I left out the mushrooms [other than eating them fresh, I really don't like the slimy little creatures!]. I did, however, add some carrots & cauliflower, & the end result was very, very satisfying! Thanks for this shared recipe!
Sydney Mike
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This turned out much tastier than I expected. I used an additional 1 1/2 cups carrots in this recipe and next time will add in some onion and peppers. Very good base recipe that can easily be modified.
shansgal
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This recipe was so easy prepare and very much enjoyed. The only adaptations were that I added carrots and substituted the garlic and ginger with the powdered varieties. Thanks for sharing your recipe Kaarin!
sunny_day
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This is a great stir fry!! Just made half a recipe for the two of us. I added carrots, cauliflower and green onion to the list of veggies, kind of a clean out the fridge. Also used home made chicken stock. Turned out really quite delicious!! We will be making it again, thanks for sharing.
Derf2440
-
This turned out so yummy! I used coconut oil and a splash of toasted sesame oil for cooking. I also added a pinch of red pepper flakes to give it a tiny bit of heat which was key for me. I also added just a bit of carrot and red bell pepper to the veggie mix and added green onion at the very end. I served this with fried tofu and precooked brown rice...and it was really delicious! This will be my new go to stir fry recipe.
surfin' chef
see 5 more reviews
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RECIPE SUBMITTED BY
Kaarin
- 40 Followers
- 171 Recipes
- 10 Tweaks
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
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