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PITTSBURG —
Stir-frying is very quick, and helps retain the flavor of the vegetables. Fluffy white rice is the perfect complement to this dish.
INGREDIENTS:
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
2/3 cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 1/3 cups bean sprouts
Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
— www.allrecipes.com
Stir-frying is very quick, and helps retain the flavor of the vegetables. Fluffy white rice is the perfect complement to this dish.
INGREDIENTS:
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
3 tablespoons vegetable oil
1 carrot, sliced
1 red bell pepper, chopped
1 zucchini, sliced
2/3 cup fresh corn kernels
1 clove crushed garlic
4 green onions, sliced
1 1/3 cups bean sprouts
Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
— www.allrecipes.com
