Ingredients:
1 large yellow onions, cut into wedges and separated
4 ounces fresh snow peas
2 stalks celery, diagonally cut into 1/2-inch pieces
1/2 bunch green onions, cut into 1-inch pieces
4 ounces shredded carrots
1 bunch fresh broccoli, trimmed and cut into florets
3/4 cup warm water
1 tablespoon instant chicken bouillon granules
2 tablespoons canola oil
1 tablespoon minced fresh ginger
Directions:
Combine water and bouillon granules and set aside.
Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.