Ingredients
2 teaspoons cornstarch1/2 cup cold water3 tablespoons soy sauce1 cup fresh broccoli florets1 medium carrot, thinly sliced1/2 small onion, julienned1 tablespoon vegetable oil1 cup shredded cabbage1 small zucchini, julienned6 large mushrooms, sliced1/2 teaspoon minced garlicHot cooked rice, optional
Preparation
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.
