Chinese-Style Vegetables

2 Tbsp Canola Oil

2 lbs. Fresh broccoli crowns, cut into small pieces  

1 1b. OR 3 cups Fresh yellow squash, diced*  

2 lb Fresh red bell peppers, julienne slices   

1 lb 4 oz Fresh carrots, sliced   

¹⁄2 cup Water

¹⁄2 cup Low-sodium soy sauce  

2 tsp Garlic powder  

¹⁄2 tsp Ground black or white pepper  

1 Tbsp + 1 tsp Ginger, minced    

2 tsp Asian five spice powder

Heat oil in a large stock pot. Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.

Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.

Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.

Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes

Makes 25 ¹⁄4 cup portions.

* Other vegetables may be substituted, such as halved mushrooms, Bok Choy, etc.

Source https://theicn.org/cnrb/recipes-for-schools/