For a heartier dish, add 1 cup of the protein of your choice (chicken strips, beef strips, or tofu) and serve over brown rice.
INGREDIENTS | YIELDS 5 cups
- 1 cup broth (vegetable, chicken, or beef)
- 1 tablespoon rice vinegar
- 1½ teaspoons soy sauce
- 1 tablespoon corn starch
- 2 tablespoons cold water
- 1–2 tablespoons canola oil
- 2 cloves of garlic, minced
- 1¼″ piece of ginger, minced
- 2 carrots, chopped
- ½ onion, chopped
- 2 cups broccoli florets
- 1 cup bok choy, chopped
- 1 cup cabbage, chopped
In a small bowl, combine broth, vinegar, and soy sauce.
Dilute corn starch in cold water and add to broth mixture.
In a wok or large frying pan, heat oil over high heat.
Add garlic and ginger, cook for 30 seconds.
Add carrots, onion, and broccoli. Cook for 2 minutes.
Add bok choy and cabbage. Cook for 1 minute.
Add assembled sauce and cook for two minutes. Cook until vegetables are tender, but not mushy.