Veggie Stir Fry

Veggie Stir Fry Recipe

• 2 teaspoons cornstarch
• 1/2 cup cold water
• 3 tablespoons soy sauce
• 1 cup fresh broccoli florets
• 1 medium carrot, thinly sliced
• 1/2 small onion, julienned
• 1 tablespoon vegetable oil
• 1 cup shredded cabbage
• 1 small zucchini, julienned
• 6 large mushrooms, sliced
• 1/2 teaspoon minced garlic
• hot cooked rice

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, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.
A few weeks ago, our class made veggie stir fry. The process went pretty well, and it tasted really good, and the meat made it even better. Something that didn't go well when we were making it was that we put all of the vegetables in one bowl all together. We then realized that we were supposed to have certain veggies together in separate bowls, so we had to divide them up. Also, a few of the vegetables may have been cooked for too long, but overall it turned out well. That week, we learned how to cut up the vegetables in different ways.