This vegetable stir-fry blends the Asian flavors of soy sauce, fresh ginger, and garlic.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium saucepan precook carrots, covered, in small amount of boiling water for 2 minutes. Drain. Set aside.

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  • For sauce, in a small bowl stir together water, soy sauce, cornstarch, and hot pepper sauce. Set aside.

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  • Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrots and leeks; stir-fry for 1 to 2 minutes or until vegetables are crisp-tender. Push vegetables from the center of the wok.

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  • Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with the sauce. Serve immediately. Garnish with fresh basil sprigs, if desired. Makes 4 to 6 servings.

Nutrition Facts

105 calories; total fat 4g; saturated fat 1g; cholesterolmg; sodium 333mg; carbohydrates 17g; protein 2g.

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