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Celery and Mushroom Stir Fry
Ingredients:
1 Tbs. vegetable oil
4 c. diagonally sliced celery
2 c. fresh mushroom halves
1 tsp. fennel seeds
3/4 c. beef broth
2 tsp. cornstarch
2 c. cooked long grain rice
1 Tbs. vegetable oil
4 c. diagonally sliced celery
2 c. fresh mushroom halves
1 tsp. fennel seeds
3/4 c. beef broth
2 tsp. cornstarch
2 c. cooked long grain rice
Directions:
In a large non-stick skillet over medium high heat, heat oil until hot; add celery; cook, stirring occasionally, until celery is lightly cooked, 1 to 2 minutes. Add mushrooms and fennel seeds; cook stirring frequently until celery is crisp-tender, about 5 minutes. In a cup combine broth and cornstarch; add to skillet; cook stirring constantly, until sauce thickens and boils; boil and stir 1 minute longer. Serve immediately over rice.
Makes 4 Servings
In a large non-stick skillet over medium high heat, heat oil until hot; add celery; cook, stirring occasionally, until celery is lightly cooked, 1 to 2 minutes. Add mushrooms and fennel seeds; cook stirring frequently until celery is crisp-tender, about 5 minutes. In a cup combine broth and cornstarch; add to skillet; cook stirring constantly, until sauce thickens and boils; boil and stir 1 minute longer. Serve immediately over rice.
Makes 4 Servings
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