Chinese in influence, these Garlic Mixed Vegetables are versatile enough to go with almost any main dish. I like to use them with Chicken Teriyaki, Roasted Pork Loin, Steak, etc. Perfect as a quick side dish on those busy weeknights. Or, make a larger batch and serve them at a pot luck.
Garlic Mixed Vegetables
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Ingredients
- 1 tablespoon Olive Oil (Garlic if you have it)
- 3 cups Mixed Vegetables (Broccoli, Carrots, Snow Peas fresh mixture from Grocery store)
- 1/4 cup Chicken Broth (or water)
- 1 tablespoon Garlic (minced)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil (optional)
Directions
| Step 1 | |
| In a small bowl, combine soy sauce, vinegar and sesame oil. Set aside. | |
| Step 2 | |
| In large wok or pan, heat garlic olive oil. Add the mixed vegetables and cook for about 1 minute, stirring constantly. The vegetables should start looking 'bright'. | |
| Step 3 | |
| Add the chicken broth and garlic. Cook for a couple minutes until vegetables are almost done. It should only take about 2 minutes. | |
| Step 4 | |
| Add the soy sauce mixture and cook for an additional minute. Remove from heat and serve. | |
