RecipeVegetablesYield: 4 servings
Broccoli-Carrot Stir-Fry
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 407. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup orange juice
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 1 teaspoon grated gingerroot
- 1 1/2 cups thinly bias-sliced carrots
- 1 cup broccoli florets
- 2 tablespoons chopped walnuts
Instructions
- For sauce, in a bowl stir together orange juice, dry sherry, and cornstarch. Set aside.
- Preheat a wok or large skillet over high heat. Add cooking oil. (Add more cooking oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3 to 4 minutes, stirring once. Do not drain. Push vegetables from the center of the wok or skillet.
- Stir sauce, add to center of wok. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: AI-generated representative illustration created for this public community collection; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative