1tbspcoconut oilheat pan with oil before adding vegetables
1cupsliced carrots3 small carrots
1/2cupsliced celery2 stalks of celery
1/2cupRed Pepper1 small sweet red pepper
2cups Broccoli floretscut into small bite-size pieces,
1cupwarm waterUse warm water to disolve sugar
1 tbsprice cooking wine
1tbspchili garlic sauce
1/2cupcold watersave for later
Wash all of your vegetables before cutting them. Slice your carrots and celery into small pieces about a 1/4 to 3/8 wide. Cut your red pepper into small squares or strips. Cut the broccoli into small florets. Discard the stalk unless you would like to use it for another dish. Place your broccoli florets in a separate bowl from the other vegetables. Rinse your vegetables in a strainer to clean them again.
Use a liquid measuring cup for making the broth. Put 1 cup of warm water, 1 tbsp. soy sauce, 1 tbsp. rice cooking wine,1 tbsp. chili garlic sauce and 1 tablespoon of white sugar. Mix the sugar with water to dissolve it. Set this aside to use later.
Use a wok or a large wide pan with high edges for making stir fried vegetables. Turn your stove-top burner on low to medium heat. Place about one or two tablespoons of coconut oil in the pan. If you have a non-stick pan, then you can use less oil. Melt the coconut oil in the pan. Add your carrots, celery and sweet red pepper in the pan. Stir fry the vegetables about five to ten minutes. Add the broccoli floret and stir fry for a few minutes. Pour the broth in the pan and stir. Cover the pan if you like your vegetables thoroughly cooked. Let some of the steam escape while it's cooking by letting it vent out the side of the cover.
Fill a cup with about a half a cup of cold water. Add a tablespoon of cornstarch. Stir to remove lumps. Turn the temperature to medium. The stir fry should be boiling. Pour the cornstarch mixture into the pan of stir fry. Stir the vegetables continuously until it thickens into a sauce. Turn off the heat after it thickens. It's ready to serve over rice