- Oil
- 4 celery sticks, sliced sideways
- 1 sweet red pepper, membranes and seeds removed, into strips
- 1/2 Chinese cabbage, into strips
- 1 onion, sliced
- 1 cup [250 mL] carrot slices
- 1 cup [250 mL] frozen green peas
- 2 cups [500 mL] chicken broth
- Soy sauce, to taste
- 2 tablespoons [30 mL] cornstarch
- Water
- Salt and pepper, to taste
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- Pour a little oil into a large frypan or a wok.
- Add sweet pepper, onion and Chinse cabbage strips, onion and carrot slices and frozen green peas.
- Stir-fry vegetables together until soft, yet still crunchy.
- Pour in chicken broth, some soy sauce, and cornstarch, already diluted into a little water.
- Salt, pepper, stirring unto thickened.
- Serve hot.
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