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Simple, Colorful Stir-Fry

Stir Fry

Stir Fry

Use a deep skillet or a wok.  Serves two, generously.

  • 1/2 15-oz. can or jar of baby corn, optional
  • 1/2 pound whole baby garden carrots (or mature carrots pared and cut in thin sticks)
  • 1 red bell pepper
  • about 15 snap peas
  • 2 T. minced fresh ginger, optional
  • 1/2 t. red curry powder
  • 1 1/2 t. cornstarch
  • 1 T. sugar
  • 1 t. Worcestershire sauce
  • 1/2 cup chicken or vegetable broth

Drain the baby corn and blanch it for about 30 seconds in boiling water.  Drain and set aside to cool.  Boil the carrots for about five minutes, until barely tender. Drain and set aside to cool.  In a small bowl, mix together the last four ingredients until smooth, and set aside.  Slice the bell pepper in thin strips and fast fry in a small amount of oil until barely tender, turning all the while.  Sprinkle with the red curry and ginger and stir till well-coated.  Add the remaining vegetables and sauce and heat to boiling.  Serve with rice.

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