You are here

Chinese Vegetable Stir Fry

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.3
Average: 4.3 (15 votes)