Quick Vegetable Stir-fry

Quick Vegetable Stir-fry


Serves 4-6.


1 tablespoon cornstarch

½ teaspoon salt

½ teaspoon sugar

1 pound lean pork, cut into ½ inch cubes

2 tablespoons dry white wine

1/8 teaspoon ground ginger

4 tablespoons vegetable oil

2 medium carrots, sliced thin on a diagonal

1 small green pepper cut in 1-inch pieces

½ pound fresh mushrooms, sliced

1 15-ounce can of baby ears of corn, drained and rinsed

½ cup chicken broth or bouillon


1. Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic; stir-fry until zucchini is just tender (about 2 minutes).

2. Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to taste. Garnish with chopped pimiento if desired. Reduce heat to warm for serving.

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