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Peanut Broccoli and Carrot Stir-Fry

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PREP TIME
10 min
COOKING TIME
16 min
TOTAL TIME
26 min
SERVINGS
5 servings
Dinner Chinese
Peanut Broccoli and Carrot Stir-Fry
Ingredients
  • 5 1/2 cups broccoli florets
  • 1 carrot, thinly sliced
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon chicken bouillon granules, or to taste
  • salt to taste
  • 2 tablespoons peanut oil
Instructions
1
Boil a substantial quantity of salted water in a large vessel until it reaches a rolling boil.
2
Add the broccoli to the boiling water and continue cooking without covering the pot until it turns a vibrant green, approximately 2 minutes.
3
Utilize a slotted spoon to transfer the broccoli to an ice-filled container and submerge it for several minutes in order to halt the cooking process.
4
Drain the broccoli.
5
Restart the boiling water in the same large pot; add sliced carrot and cook for 1 minute.
6
Drain the carrot.
7
Mix water with cornstarch in a bowl until it forms a uniform consistency.
8
Combine the cornstarch mixture with chicken granules and salt; blend well to create a cohesive sauce.
9
Heat peanut oil in a wok or large skillet over extremely high heat; sauté the broccoli and carrots for 2 minutes.
10
Add the cornstarch mixture to the wok or skillet; cook and stir constantly until the vegetables are evenly coated with the sauce, approximately 1 to 2 minutes.