Veggie Stir Fry
2 teaspoons cornstarch

1/2 cup cold water

3 tablespoons soy sauce

1 cup fresh broccoli florets

1 medium carrot, thinly sliced

1/2 small onion, julienned

1 tablespoon vegetable oil

1 cup shredded cabbage

1 small zucchini, julienned

6 large mushrooms, sliced

1/2 teaspoon minced garlic

Hot cooked rice
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.              

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.

What Went Well?

A lot of things went really well with our stir fry. We actually finished before the bell! Yay! Hopefully more in the future will go as fast and smooth as this cooking day. Some things that went well with this recipe was that we all had the chance to practice our cutting skills. There were a lot of vegetables to cut so we all took turns. In the end our stir fry and rice tasted delish!

What Didn’t Go Well?

There were few thing that didn’t go well such as cooking the rice a tad bit long and cutting the chicken a bit to big. I also forgot to dry the counter right before left. Overall I have to say, it went really well and one of our most successful cook yet.

What Would You differently?

The things that I would do differently are to cook more rice and maybe just add a bit more stir fry sauce mix.

What Did You Learn?

The things I learned during this recipe was how to correctly cook stir fry! This is definitely a recipe I will use in the future.