Veggie Stir Fry

Veggie Stir Fry

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.

The things that went well with the veggie stir fry is that all the veggies were cooked fully and had a great amount of taste and great texture. What didn’t go so well was when we were cooking our veggies you put them in the wrong order and we decided to put in a bunch of veggies together when we were supposed to wait a little longer or put them in a different order, but they still turned out delicious. If I was going to make this recipe again and do one thing differently is put different veggies in the stir fry and maybe some chicken instead of beef.  Something that I have learned in class that is important is too make sure you know what ingredients you are putting in the recipe and to not put them in the wrong order. Most times it will not taste good. But this one was an exception.