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Soy Sprout Saute

I.am.Vegetarian's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Cornstarch 1 Tablespoon
  Small onion 1
  Fresh mushrooms 4 Ounce
  Green pepper 1 Medium, halved, seeded
  Canned water chestnuts 6 Ounce, drained (1 Can)
  Zucchini 1 , scrubbed
  Carrot 1 Large, pared
  Soy bean sprouts 8 Ounce
Directions

GETTING READY
1) Attach a slicing disc to the work bowl of a food processor and then slice onion in it after cutting it in half to fit in feed tube.
2) Keep it aside after removing from bowl.
3) Slice mushrooms after stacking them in feed tube and then keep aside.
4) Slice green pepper and water chestnuts and keep aside.
5) Remove slicing disc and attach shredding disc or 1/4-inch square julienne disc.
6) Shred carrot and zucchini after cutting them into lengths to fit feed tube horizontally.
7) Further shred green pepper and water chestnuts.

MAKING
8) Take a measuring cup and mix together water, soy sauce and cornstarch in it and then keep aside.
9) In a 12-inch skillet or wok, over high heat, heat 1 tablespoon of oil and sauté onions in it for 1 minute.
10) Stir in mushrooms and sauté them for 1 minute.
11) Mix in sprouts and then cook the mixture, covered over medium-low heat for 5 minutes.
12) Add in rest of the vegetables, tossing gently to mix.
13) Again cook, covered for additional 1-2 minutes until vegetables are just heated. Ensure not to overcook.
14) Pour the water, soy sauce, cornstarch mix into vegetables after giving it a quick stir.

SERVING
15) Serve at once after garnishing with fresh coriander or minced green onions if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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