Vegetable Stir Fry - Hamilton Beach change-a-bowl Instructions Manual

840140800 Ev01.qxd

Vegetable Stir Fry

1 clove garlic, shredded (use Shred disc)
1 stalk celery, sliced (use Slice disc)
4 large mushrooms, sliced (use Slice disc)
1 medium zucchini, sliced (use Slice disc)
2 carrots, sliced (use Slice disc)
2 cups (500 ml) cabbage, sliced (use Slice disc)
1 small onion, sliced (use Slice disc)
2 tablespoons (30 ml) vegetable oil
1 ⁄ cup (60 ml) cornstarch
4
1 cup (250 ml) chicken broth
1 ⁄ cup (60 ml) brown sugar
4
1 ⁄ cup (60 ml) white wine vinegar
4
2 tablespoons (30 ml) soy sauce
In Gladware ® bowl: process all vegetables.
Heat oil in a skillet over medium heat. Add vegetables. Cook for 5 to 10 min-
utes or until done, stirring constantly. Dissolve cornstarch in chicken broth.
Add brown sugar, vinegar, and soy sauce to chicken broth. Stir in sauce
with vegetables. Cook vegetables and sauce over Low heat, stirring fre-
quently, until sauce thickens.
Makes 6 servings.
Optional Ingredients: Broccoli, snow peas, water chestnuts, red, green, or
yellow peppers.
Quick Tip: Replace sauce ingredients with a commercially-available sauce.
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One Dish Meals
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