A combination of fresh vegetables and potatoes stir-fried with a traditional soy-based sauce.
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1/4 cup reduced-sodium soy sauce
1 (14.5-ounce) can vegetable broth
1 tablespoon cornstarch
1 tablespoon Land O Lakes® Butter
2 medium (1 cup) carrots, sliced
3 to 4 small (1 cup) new red potatoes, cut into 1/4-inch cubes
1 teaspoon finely chopped fresh garlic
1 teaspoon finely chopped fresh gingerroot
8 ounces (2 cups) small broccoli florets
1/2 cup chopped roasted red pepper
1 (15-ounce) can garbanzo beans, rinsed, drained
Hot cooked rice
Combine soy sauce, broth and cornstarch in bowl; mix well. Set aside.
Melt butter in 12-inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, 2-3 minutes or until lightly browned. Add garlic and gingerroot. Continue cooking 1 minute. Add broccoli, roasted red pepper and beans. Continue cooking, stirring constantly, 2 minutes.
Reduce heat to low; add vegetable broth mixture. Cover; cook 6-8 minutes or until potatoes are tender.
Serve over rice.
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