Vegetable Stir Fry

This recipe uses Worcestershire sauce instead of soy sauce. Worcestershire sauce has less sodium than soy. I’ve been told that I should be a little less salty.

Ingredients:

3/4 cup (175 mL) shredded carrots

1/2 cup (125 mL) green beans

1/2 cup (125 mL) snow peas

1 small broccoli head, cut into florets

5 ounces (141 mL) water chestnuts, diced

4 ounces (120 g) baby corn

2 tablespoons (30 mL) Worcestershire sauce

2 teaspoons (10 mL) chopped or ground ginger

2 tablespoons (10 mL) vegetable oil

1 teaspoon (5 mL) lime juice

1/2 teaspoon (2 mL) rice vinegar

Cooking It:

 Mix the Worcestershire sauce, ginger, lime juice, and rice vinegar. In a large skillet or wok, add the oil and heat on low heat. Add the sauce mix and the vegetables. Stir until mixed. Cook for about 10 minutes, or until desired crispness for vegetables.