The most time consuming part of my latest recipe is cooking the rice. This vegetable stir fry is ready in about 10 minutes, using budget vegetables from the can and freezer. My local 99 cent Only Store is carrying an 18 ounce stir fry blend that includes snap peas, carrots, broccoli, peas and bell pepper. They taste surprisingly fresh when heated through. Of course you can use any frozen veggies on hand, even mixing a couple of blends.
Lately, after another 50 work week, I just don't have time to shop for fresh vegetables then prep them for this healthy dish. So leave your cleaver in the knife drawer - you don't have to chop a thing for my easy and quick-to-make Cheap Chinese Vegetable Stir Fry.
1 package of frozen vegetables - I used an 18 ounce stir-fry blend. Okay to use any frozen veggies on sale.
2 cans of drained Chinese vegetables - I used bamboo shoots and straw mushrooms. Other veggies to use include: baby corn, shitake mushrooms, bean sprouts and water chestnuts.
1 teaspoon of oil.
Stir Fry Sauce
1 cup of broth - vegetable or chicken.
1 tablespoon of corn starch - okay to substitute flour.
1 tablespoon of soy sauce.
In a heated wok or frying pan, add teaspoon of oil, frozen vegetables and drained canned Chinese veggies.
In a bowl add broth, soy sauce and stir in corn starch or flour. Mix well to dissolve. Pour sauce into wok of veggies. Stir well and bring to a low boil. The sauce will thicken in about 5-10 minutes. By this time veggies should be defrosted. Try one of the larger veggie pieces to make sure. Serve over cooked rice or ramen.