Spices 
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Recipes  |
Spicy Garlic Vegetable Stir Fry
1 1⁄2 cups low sodium chicken stock 2 tablespoons low sodium soy sauce 2 tablespoons cornstarch 1⁄2 teaspoon Salt Free Chili Powder 2 garlic cloves 1 1/2 teaspoons peanut oil 4 tablespoons chopped Crystallized Ginger 2 cups broccoli florets 1 can baby corn, drained 1 large red pepper, cut into thin strips 1 can sliced water chestnuts, drained 1 tablespoon toasted Sesame Seed Directions: 1. Combine 1⁄4 cup stock, soy sauce, cornstarch and chili powder in a small bowl until smooth 2. Set aside 3. Crush the garlic cloves by smashing with the side of a knife and peel 4. Coat a large nonstick wok or deep frying pan with nonstick cooking spray 5. Add the oil and set the wok over high heat until hot short of smoking 6. Stir-fry the ginger and garlic until fragrant, about 1 minute 7. Remove with a slotted spoon and set aside 8. Add the broccoli to the wok and stir-fry just until it begins to soften, 3-4 minutes 9. Transfer to a bowl 10. Add the corn, red pepper and water chestnuts and stir-fry until they begin to soften, about 3 minutes 11. Return the broccoli to the wok and add the remaining stock 12. Cover and cook until the vegetables are crisp-tender, about 3 minutes 13. Whisk the cornstarch mixture again and add to the wok with the ginger and garlic 14. Stir-fry until the sauce thickens and boils, about 1 minute 15. Sprinkle the spicy garlic vegetable stir-fry with sesame seeds and serve Serves: 4 Calories: 160 Cholesterol: 0g Carbohydrates: 24g Total Fat: 1g Sodium: 779gm Sugars: 8g |
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