Kitchen Deelite

During one of my library visits last week, I took a cookbook that catches my eye due to its photo cover, colorful and very yummy dish. After opening the first page, I learned it’s a McCormick recipe book and as expected there will be McCormick products on the ingredients. It’s fine with me anyway; I do have a lot of McCormick spices on the kitchen. So I browsed it. Since I wanted to do a vegetable dish, I checked immediately that category and there I got the recipe. Easy to cook and prepare…

Stir Fry Vegetables…. Here’s my dish:

Makes 10 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:
1/4 cup water
1 tablespoon soy sauce
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Crushed Red Pepper
1 teaspoon cornstarch
2 tablespoons oil, divided
1 medium onion, sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper, cut into strips
2 teaspoons McCormick® Sesame Seed , toasted

Directions
1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth; set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

By the way, if you noticed there’s no sesame seed on my dish. Well, I thought I have one on the kitchen but nothing and I didn’t go out anymore. So don’t forget that ok.

And here’s how to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

Enjoy!

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