Ingredients
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1/2 LB OYSTER MUSHROOMS
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1 T PREFERRED OIL
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1 HEAD BROCCOLI, CHUNKED
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3 LARGE CARROTS, PEALED AND CUT LENGTHWISE.
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1 T MINCED GARLIC
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1 T MINCED GINGER(FRESH)
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1/2 CUP DICED ONION
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1 CUP BABY CORN
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1/3 CUP SPROUTS
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1/2 CUP STIR FRY SAUCE
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1 TSP CORNSTARCH
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4 CUPS COOKED RICE OR NOODLES
Directions
- COOK RICE AND KEEP WARM.
- HEAT THE OIL IN A WOK OR SKILLET ON MEDIUM -HIGH HEAT
- ADD GARLIC AND GINGER ON ONE SIDE OF THE PAN AND MUSHROOMS ON THE OTHER. COOK 2 MINUTES, STIRRING OCCASIONALLY.
- ADD THE BROCCOLI, ONION, AND CARROTS. SAUTE FOR 4-5 MINUTES OR UNTIL NO LIQUID REMAINS AND THE ONIONS ARE TRANSLUCENT.
- STIR IN THE CORNSTARCH, CORN, SPROUTS, AND STIR-FRY SAUCE. COOK FOR 3 MINUTES, WHILE STIRRING.
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