Ingredients
1 teaspoon chicken bouillon granules1/4 cup water1 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1 teaspoon plus 1 tablespoon olive oil, divided2 cups fresh broccoli florets2 medium carrots thinly sliced1 large onion, sliced and quartered1 cup sliced celery2 medium zucchini, halved lengthwise and thinly sliced1 medium sweet red pepper, thinly sliced1 cup sliced fresh mushrooms2 cups thinly sliced cabbage
Preparation
In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil.
In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
