Classic mixed vegetable stir-fry
5 cup(s), small florets, trimmed, cut into 2-inch pieces
Fat free chicken broth
2 Tbsp, or vegetable broth
Low sodium soy sauce
4 tsp, or vegetable oil
Red pepper flakes
Fresh shiitake mushroom
6 medium, stems removed, caps halved
½ cup(s), fresh variety, peeled and cut into 1/4-inch-thick rounds
1 cup(s), or cherry tomatoes, halved
- In a medium saucepan, bring 3 c water to a boil over high heat; add broccoli. Cook, stirring, 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shaking well to remove excess water.
- In a small bowl, combine broth, sherry, soy sauce and cornstarch.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add ginger and red pepper flakes; stir-fry 10 seconds or until aromatics are fragrant. Add broccoli, shiitake mushrooms and water chestnuts; stir-fry 1 minute. Add cherry tomatoes; stir-fry 15 seconds or until just combined. Sprinkle on salt.
- Re-stir sherry mixture and swirl into wok; stir-fry 1 minute or until vegetables are crisp-tender and tomatoes have wilted.
- Serving size: 3/4 c