Veggie Stir Fry

Today the Foods 10 students made Veggie Stir Fry.  We were fortunate to find carrots and cabbage grown in Craven, which makes the stir fry even tastier.

When doing your relection please explain how using mise en place is helpful when preparing this recipe.

Veggie Stir Fry

2 teaspoons cornstarch

1/2 cup cold water

3 tablespoons soy sauce

1 cup fresh broccoli florets

1 medium carrot, thinly sliced

1/2 small onion, julienned

1 tablespoon vegetable oil

1 cup shredded cabbage

1 small zucchini, julienned

6 large mushrooms, sliced

1/2 teaspoon minced garlic

Hot cooked rice

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.               

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.