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Quick Stir Fried Vegetables

creative.chef's picture
  Cauliflower florets 2 Cup (32 tbs)
  Broccoli florets 3 Cup (48 tbs)
  Jicama 8 Ounce, pared (Small Size)
  Vegetable oil 2 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs), divided
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Red bell pepper 1 , cut into thin strips
  Sesame oil 1 Teaspoon

Cut a small x in stem end of each cauliflower floret.
If florets are large, cut them into 2 or 3 slices.
Cut a small x in stem end of broccoli florets.
Cut jicama into thick slices, then cut into 2x1/4 inch strips.
Set all vegetables, oil and seasonings near cooking area.
Heat vegetable oil in wok or large skillet over high heat.
Add ginger and stir-fry 10 seconds.
Add cauliflower and broccoli; stir-fry 30 seconds to coat with oil.
Pour about 1/3 cup of the chicken broth around edges of wok.
Add salt and sugar.
Cover and cook until vegetables are partially tender, 3 to 4 minutes.
Add jicama, bell pepper and remaining chicken broth.
Cover and cook 1 minute.
Uncover and stir-fry until vegetables are crisp-tender and all liquid has evaporated.
Stir in sesame oil.

Recipe Summary

Main Dish
Stir Fried

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 646 Calories from Fat 332

% Daily Value*

Total Fat 38 g57.9%

Saturated Fat 5 g25.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1002.6 mg41.8%

Total Carbohydrates 69 g22.9%

Dietary Fiber 18.9 g75.5%

Sugars 16.1 g

Protein 23 g46.2%

Vitamin A 395.7% Vitamin C 1316.1%

Calcium 33.3% Iron 41.3%

*Based on a 2000 Calorie diet

Quick Stir Fried Vegetables Recipe