Almost any combination of vegetables can be stir-fried this way for a mixed vegetable dish.  Try it with broccoli, cauliflower, zucchini, beans, carrots, bell peppers, canned baby corn, bamboo shoots or water chestnuts.  Be sure to cut all the vegetables the same size and cook the harder root vegetables first, adding the tender ones near the end of the cooking time.

 

3    tablespoons canola or vegetable oil

2    slices gingerroot

1    garlic clove, crushed and peeled

8    cups vegetables, mixed and cut

1/3  cup canned chicken broth

1/2  teaspoon salt, or more to taste

3    teaspoon cornstarch dissolved in 2 tablespoons of water

 

Heat the oil, gingerroot and garlic in a wok or stir fry pan over high heat.  Stir until the gingerroot and garlic sizzle.  Do not let the garlic bum or it will become bitter.

 

Add the vegetables, the harder root vegetables first and the more tender quick-cooking ones last.

 

Add the chicken broth and cover the pan.  Reduce heat to medium and cook, covered for 1 to 2 minutes, or until the vegetables are tender crisp.  Stir occasionally for even cooking.

 

Uncover the pan and increase heat to high.  When the liquid is boiling stir in the cornstarch mixture a little at a time until the desired consistency is achieved.  Continue stirring until the liquid thickens.  Serve hot.

 

Serves: 6 as part of a multi-course meal.