Veggie Stir Fry

  • 1 sweet bell pepper cut into strips
  • 1 sweet onion sliced
  • 1 1/2 cups broccoli florets
  • 2 cups green beans cut into bite sized pieces
  • 1 cup sliced mushrooms
  • 3 cloves garlic chopped
  • 1 cup sweet corn
  • 2 medium carrots cut into matchstick sized strips
  • 1/2 tbsp Cooking With Greens Lemon Red Pepper Blend
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup chicken stock
  • 2 pinches of ground ginger
  • 1/4 cup low sodium soy sauce
  • 1 1/2 to 2 tbsp Honey
  • 1/4 cup cold water
  • 2 tbsp cornstarch

Heat butter and olive oil in a large wok or pan. Add all vegetables. Cook and toss for 4 to 5 minutes. Toss in Cooking With Greens Red Pepper Blend. Add Chicken stock, Soy sauce, ginger and honey. Bring to simmer. Whisk together cornstarch and water. Drizzle cornstarch slurry into the pan and continue to stir and cook until sauce thickens. Serve over rice.

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