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Stir Fried Oriental Vegetables

Diet.Chef's picture
  Molasses/Brown sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Vinegar 1 Tablespoon
  Nonstick spray coating 1
  Grated fresh ginger root 1 Teaspoon
  Green onions 1 Cup (16 tbs), bias sliced into 1/4 inch lengths
  Fresh pea pods/One 6 ounce package frozen pea pods 6 Ounce
  Shredded chinese cabbage/Cabbage 2 Cup (32 tbs)
  Thin bite size pepper strips 1 Cup (16 tbs) (Use Green Or Sweet Red Variety)
  Fresh bean sprouts 1 Cup (16 tbs)

For sauce, stir together molasses or brown sugar, soy sauce, and vinegar.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Stir fry gingerroot for 30 seconds.
Add onions and stir fry for 1 minute.
Add pea pods and cabbage; stir fry for 2 minutes.
Add green or sweet red pepper and bean sprouts; stir fry for 1 minute more or till vegetables are crisp tender.
Pour sauce over vegetables; toss to coat.
Heat through.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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