Chinese Vegetable Stir Fry
|Low-sodium soy sauce||1 1⁄2 Tablespoon|
|Vegetable oil||2 Tablespoon (Acceptable)|
|Homemade chicken stock||1⁄4 Cup (4 tbs)|
|Finely shredded red cabbage||2 Cup (32 tbs)|
|Carrot||1 Large, finely sliced on the diagonal and then cut into very thin strips|
|Snow peas||1 Cup (16 tbs), stems and strings removed|
|Bell peppers||2 Medium, cut into 1 -inch strips (Green, Red Or Yellow)|
|Fresh mushrooms||4 Ounce, thinly sliced|
|Green onion with tops||4 , cut into fine 1-inch strips|
|Grated fresh ginger/1 teaspoon powdered ginger||1 Tablespoon|
|Sesame seeds||1 Tablespoon, toasted (For Garnish)|
Combine soy sauce, oil and chicken stock.
Heat a nonstick wok or skillet over high heat and add soy sauce mixture.
Over high heat, stir-fry cabbage, carrots, snow peas, bell peppers, mushrooms and onions, stirring constantly, 2 minutes.
Add ginger, stir to mix well and remove from heat.
Vegetables should be tender-crisp.
Garnish with toasted sesame seeds and serve immediately.