Veggie Stir-Fry with Tatsoi

Posted March 29, 2017

CategoryBroccoli, Cabbage, Carrot, Main Dishes, Recipe, Tatsoi, Vegetables

Veggie Stir-Fry with Tatsoi

Yields1 Serving

1 medium carrot, thinly sliced

1 cup fresh broccoli florets

1/2 small onion, julienned

1 cup shredded cabbage

6 large mushrooms, sliced

1/2 to bunch of tatsoi, chopped, stems and leaves

2 teaspoons cornstarch

1 tablespoon vegetable oil

1/2 cup cold water

3 tablespoons soy sauce

2 cloves minced garlic

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, mushrooms and garlic. Stir-fry until vegetables are tender.

Add the tatsoi and cover and cook until slightly wilted (about 1 min). Stir in soy sauce mixture; add to skillet.

Cook and stir until thickened.

Serve with rice if desired.

Ingredients

1 medium carrot, thinly sliced

1 cup fresh broccoli florets

1/2 small onion, julienned

1 cup shredded cabbage

6 large mushrooms, sliced

1/2 to bunch of tatsoi, chopped, stems and leaves

2 teaspoons cornstarch

1 tablespoon vegetable oil

1/2 cup cold water

3 tablespoons soy sauce

2 cloves minced garlic

Directions

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, mushrooms and garlic. Stir-fry until vegetables are tender.

Add the tatsoi and cover and cook until slightly wilted (about 1 min). Stir in soy sauce mixture; add to skillet.

Cook and stir until thickened.

Serve with rice if desired.

Veggie Stir-Fry with Tatsoi

Ingredients Directions