Easy Vegetable Stir-Fry - Recipe

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EASY VEGETABLE STIR-FRY
1-1/2 cups each cubed red bell peppers and onion wedges 1/4 lb each trimmed, sliced shiitake mushrooms and snow peas 2 tsp. each minced garlic and ginger root 1 (15 oz can) baby corn, drained 1 cup bean sprouts 3 tbsp. Asian-style salad dressing In skillet over medium-high heat, cook first 4 ingredients in oil for 2 minutes, stir often. Add garlic and ginger root, cook 1 minutes, stirring often. Stir in remaining ingredients, cook 1 minute or until heated through. Submitted by: Sherry Monfils

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Easy Vegetable Stir-Fry

· Jul 25 · #142385

Scott Rybski (New York) says:

You really can use any vegetables. I used 2 tablespoons of virgin olive oil and let it get hot on high flame, then reduced the flame to medium. Followed the rest of the instructions per the recipe and you get a really nice sweet flavor. Bon appetite!

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