This Week’s Recipe: Veggie Stir-fry
2 tablespoons cornstarch
chicken breast, cut into strips (we omitted in today’s camp)
freshly grated ginger
non-stick skillet and heat 1 minute. Add chicken (if using) and stir-fry until
browned. Remove chicken.
garlic powder and stir-fry until tender-crisp.
add. Cook and stir until mixture boils and thickens. Return chicken to skillet
and heat through. Serve over rice.
sliced mushrooms, sliced carrots, sliced celery, red or green pepper strips and
sliced green onions.
Kids loved the veggies cooked this way! Well, almost all of them!