Veggie Stir-Fry with Tatsoi

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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
1

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside.

2

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.

3

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

4

Cook and stir until thickened.

5

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

1

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside.

2

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.

3

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

4

Cook and stir until thickened.

5

Serve with rice if desired.

Notes

Veggie Stir-Fry with Tatsoi
IngredientsDirections
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