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Superfast Braised Chinese Vegetables

Want a filling and satisfying meal that does not need meat or other protein? This recipe fills the bill. Quickly braising the vegetables keeps them vibrantly colored and flavorful.

Ingredients

For 4 Serving(s)

Recipe

  • 3/4 cup(s) chicken broth
  • 2 teaspoon(s) cornstarch
  • 2 teaspoon(s) oyster sauce
  • 1/2 teaspoon(s) brown sugar
  • 1/2 teaspoon(s) black pepper
  • 1/4 teaspoon(s) dried ginger
  • 1 tablespoon(s) vegetable oil
  • 8 ounce(s) fresh broccoli florets
  • 4 ounce(s) fresh mushrooms, sliced
  • 1 (8-ounce)can bamboo shoots, drained
  • 1/2 (15-ounce)can baby corn, drained
  • 1/2 cooked, sliced carrots

Superfast Braised Chinese Vegetables Directions

  1. In a bowl, whisk together chicken broth, cornstarch, oyster sauce, brown sugar, pepper and ginger; set aside. Heat oil in a large skillet over high heat. When oil is shimmering, add broccoli and stir-fry for 2 minutes. Add mushrooms, bamboo shoots, corn and carrots and stir an additional 3 minutes. Pour chicken broth mixture into skillet and cook 2 minutes, or until vegetables are evenly coated and the dish is hot and bubbling. Immediately remove from heat to serve hot.
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