Vegetable Dill Stir Fry

I've shared quite a few Asian style stir-fry dishes with you, but now it's time for a crispy, fresh garden version.

Serves: 6

Cooking Time: 12 min

Ingredients

• 2 tablespoons peanut oil
• 2 green bell peppers, cut into ¼-inch strips
• 2 red bell peppers, seeded, and cut into ¼-inch strips
• 2 medium-sized onions, cut into ¼-inch half-moons
• 6 stalks celery, cut into ½-inch diagonal slices
• 1 can (15 ounces) baby corn, drained
• 1 can (5 ounces) sliced water chestnuts, drained
• 1/2 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt

Instructions

1. In a large skillet, heat the oil over medium-high heat.
   
   
2. Add the remaining ingredients and toss to coat with the oil.
   
   
3. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are cooked.