Jun 19 2014
If you’ve already tried the egg rolls, ginger beef, or chow mein recipes up on the site (or have just seen me post them,) you know I love Chinese food. And even more, I love not paying the big bucks to get it delivered to my home. So when I figured out that I could also have those Chinese vegetables that are swimming in sauce and ever-so-crisp at my table, I was one very happy girl. Maybe a little too happy. My husband said I was glowing as I cooked them.
1 onion, diced $0.47
3 cloves garlic, minced $0.03
2 tablespoons ginger, grated or minced $0.32
1 tablespoon red chili flakes $0.23
1 head of broccoli, florets removed $1.27
1 green pepper, cut into a large dice $0.71
1 large carrot, thinly sliced $0.17
1 cup snap peas $1.24
2 tablespoons vegetable oil $0.14
2 tablespoons sesame oil $0.20
2/3 cup vegetable broth, plus 2 tablespoons $0.33
1 tablespoon soy sauce $0.05
1 tablespoon cornstarch $0.27
1 or 2 green onions, sliced, for garnish $0.14
Total cost $5.58
Cost per serving $0.93
1.) Combine vegetable oil and peanut oil in a large skillet and heat over medium-high heat. Add in garlic, ginger, and red chili flakes; stir, and cook for about 30 seconds.
2.) Add the broccoli florets, green pepper, carrot, snap peas, onion and soy sauce. Stir fry for about 2 minutes, just until the broccoli is bright green and the entire mixture is fragrant.
3.) Add the vegetable stock, cover, and allow the vegetables to steam for another 2 minutes. Meanwhile, mix together the 2 tablespoons of remaining broth and the cornstarch, combining thoroughly.
4.) Add broth/cornstarch mixture to the vegetables, leave uncovered, and allow to cook until the mixture has thickened, about 1 minute. Stir to coat vegetables in the sauce. Season with salt, taste, and adjust seasoning if necessary. Move vegetables to a platter and garnish with green onions.
5.) Serve and enjoy!