This Week’s Recipe: Veggie Stir-fry


2 tablespoons cornstarch
1 3/4 cups Chicken or
Vegetable Broth
1 tablespoon low-sodium soy
1 pound skinless, boneless
chicken breast, cut into strips (we omitted in today’s camp)
5 cups cut-up vegetables*
1/2 teaspoon ground or
freshly grated ginger
1 clove crushed fresh garlic or 1 tsp ground
Cooked brown rice


Mix cornstarch, broth and
Add 1 tbsp of olive oil to
non-stick skillet and heat 1 minute. Add chicken (if using) and stir-fry until
browned. Remove chicken.
Add vegetables, ginger and
garlic powder and stir-fry until tender-crisp.
Stir cornstarch mixture and
add. Cook and stir until mixture boils and thickens. Return chicken to skillet
and heat through. Serve over rice.
TIP  *Use a combination of broccoli flowerets,
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!