Broccoli and Walnut Stir-Fry
By Chef K.T. Murphy
2 onions, chopped
2 carrots, chopped
2 tbsp oil
2 tbsp walnuts
1 cup of vegetable broth
1 cup mushrooms, such as fresh shiitake, sliced
1 head of broccoli, coarsely chopped
1 tbsp cornstarch, dissolved in 2 tablespoons cold water
3 tbsp soy sauce
Salt and pepper to taste
Heat oil in a wok and sauté carrots and onions until almost tender. Add broccoli and walnuts and stir. Add 1 cup of broth and cook until veggies are tender. To thicken the sauce, add the dissolved cornstarch. Stir briefly, then add soy sauce, salt and pepper to your taste. (Serves 4)
Tip: Sprinkle with seeds of your choice and serve with whole-grain noodles.
All the best, Good Food makes For Better Decisions.