Stir-Fry Vegetables
Tuesday, November 19, 2019
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Use fresh vegetables in season to prepare colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas.
Ingredients
Produce
2 cups Broccoli florets
1 cup Diagonally sliced carrots
1 tsp Mccormick garlic powder
1 tsp Mccormick ginger, Ground
1 Onion, medium thin
1 Red bell pepper, large
2 cups Sugar snap peas
Condiments
1 tbsp Soy sauce, reduced sodium
Baking & Spices
2 tsp Mccormick sesame seed, toasted
Oils & Vinegars
1 tbsp Oil
Ingredients
Produce
2 cups Broccoli florets
1 cup Diagonally sliced carrots
1 tsp Mccormick garlic powder
1 tsp Mccormick ginger, Ground
1 Onion, medium thin
1 Red bell pepper, large
2 cups Sugar snap peas
Condiments
1 tbsp Soy sauce, reduced sodium
Baking & Spices
2 tsp Mccormick sesame seed, toasted
Oils & Vinegars
1 tbsp Oil