Add an Asian touch to your menu with this dish of oriental vegetables with a mouth-watering ginger-chicken broth glaze.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Cornstarch||188 mL||3/4 cup|
Campbell’s® Condensed Chicken Broth
|Water||1.5 L||48 oz|
|Vegetable Oil||125 mL||1/2 cup|
|Fresh Ginger, grated||125 mL||1/2 cup|
|Oriental Vegetables, frozen||3 kg||6 lbs|
|1. Stir together cornstarch, broth, and water until smooth. Set aside.|
|2. In a wok/skillet, over medium heat, stir-fry vegetables in oil with ginger until tender crisp. Add reserved cornstarch mixture. Cook until mixture boil and thickens, stirring constantly.|
|3. Cook just until vegetables are tender.|