Vegetable Stir-Fry: The Best Vegetable Stir-Fry Recipe from Cook'n

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	Vegetable Stir-Fry

Serves: 4

Print this Recipe

   1 teaspoon safflower oil
   1 onion small, peeled, quartered, and thinly sliced
   2 cloves garlic minced
   2 teaspoons ginger root minced fresh
   1 cup carrots pared and thinly sliced
   1 cup zucchini thinly sliced
   1 cup celery thinly sliced
   1 cup broccoli fresh flowerets, quartered and stems pared and sliced 1/4 -inch thick
   1/4 cup chicken broth
   1/3 cup water chestnuts sliced
   3 green onions sliced
   1 cup tofu cut in large cubes
   3 to 4 tablespoons soy sauce

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Heat oil in a large heavy skillet; sauté onion, garlic, and ginger root for 2 minutes. Add carrots, zucchini, celery, and broccoli; mix well. Add chicken broth; cover and cook 3 minutes. Add water chestnuts and green onions followed by tofu and soy sauce. Stir until chestnuts and onions are heated through and vegetables are crisp-tender.

* Tofu is obtainable in the specialty section of produce departments.

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