Vegetable Stir-Fry
Kirkland Signature/Gourmet Dining
1/4 cup cornstarch
2 tablespoons water
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons dry sherry
1 cup chicken broth
2 1/2 tablespoons olive oil
3 cups Kirkland Signature Vegetable
Stir-Fry (frozen)
Combine cornstarch, water, ginger, garlic, sugar, soy sauce, vinegar, sherry and
chicken broth in a bowl. Stir or place in a closed container and shake.
Heat a large skillet or wok over medium heat. Add olive oil and vegetables and
cook for 4-5 minutes, or until tender.
Add the sauce and cook until thickened. Serve over rice or noodles, if desired.
Makes 2-3 servings.
Tip: Lite soy sauce, low-sodium chicken broth and sugar substitute can be used.
Add grated orange peel, pineapple juice or orange juice to boost flavor.
