Some of my favorite recipes are quick and simple. This is one of those dishes that you can whip up in a matter of minutes, but will still get rave reviews from your family. It has fresh broccoli, carrots, peas, onions and garlic for flavor. The sauce is made with soy sauce, rice vinegar and brown sugar to make it sweet yet savory at the same time. With this recipe you’ll have dinner on the table in under 30 minutes!
prep: 10 mins cook: 16 mins total: 26 mins Servings: 5 Yield: 5 cups
1 teaspoon cornstarch
1 carrot, thinly sliced
5 ½ cups broccoli florets
1 teaspoon chicken bouillon granules, or to taste
salt to taste
2 teaspoons water
2 tablespoons peanut oil
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Per Serving: 90 calories; protein 2.9g; carbohydrates 8.4g; fat 5.8g; cholesterol 0.1mg; sodium 147.3mg.