Recipe by Natasha Kay
"A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice."
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light soy sauce
low-sodium chicken broth
green bell peppers, cut into matchsticks
carrots, cut into matchsticks
Sauce was good but I will double it next time to have extra for the rice! It was also a bit bland but I used Braggs Amino Acids instead of soy sauce so that might have been the problem.
I added this sauce with a bunch of vegetables I had in my fridge, and while it looked and smelled pretty delicious, it was rather bland. We added Maagi sauce to it to give it more flavor, but next time I plan to increase the amount of soy sauce and ginger, and hopefully that will make it less bland.
Bland, and I think cornstarch would have been better than flour in this recipe. Upped both ginger and soy sauce and it still didn't do much for the flavor.
I thought this was a great recipe as a guideline to make your own veggie stir fry. I added a few other veggies, and followed most of the preparation steps. Only other change I made was to use sesame oil place of vegetable oil. In place of chicken stock, I used Swanson Vegetable stock since I was serving this to some vegetarian guests. Also agree with GreenGirl24, I used cornstarch in place of flour and not as much. There were no leftovers after eating this dish!
I made this recipe to go with a teriyaki chicken recipe from this site. It turned out I didn't have enough soy sauce on hand, so I rounded out with some oyster sauce; and I didn't have four bell peppers on hand, so I filled in with yellow squash and red onion. The recipe is flavorful, and the finished dish was both colorful and delicious! Very versatile - definitely a keeper! Thanks for sharing this recipe.
Is great side dish and easy to make, very tasty
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 66
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