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Vegetable Stir Fry

Gadget.Cook's picture
  Carrots 2 Medium
  Green beans 2 Cup (32 tbs)
  Cauliflower 2 Cup (32 tbs), sliced
  Cornstarch 4 Teaspoon
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Cooking oil 2 Tablespoon
  Mushrooms 1 Cup (16 tbs), sliced (fresh)
  Peanuts 1 1⁄4 Cup (20 tbs) (5 ounces)
  Sesame seed 2 Tablespoon, toasted

Cut carrots into julienne strips.
Bias-slice green beans into 1-inch lengths.
In saucepan cook carrots and beans, uncovered, in boiling salted water for 3 minutes.
Add cauliflower; cook, covered, 2 minutes more.
Drain well.
In bowl stir 1/2 cup cold water into the cornstarch; stir in soy sauce, orange juice, sugar, and 1/4 teaspoon pepper.
Set aside.
Heat wok over high heat; add oil.
Stir-fry carrots, beans, cauliflower, and mushrooms 2 minutes or till crisp-tender.
Add peanuts; stir-fry 30 seconds more.
Stir soy mixture; stir into wok.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1868 Calories from Fat 1152

% Daily Value*

Total Fat 136 g209.2%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4992.6 mg208%

Total Carbohydrates 121 g40.3%

Dietary Fiber 37.2 g148.9%

Sugars 41 g

Protein 71 g141%

Vitamin A 411.5% Vitamin C 238.9%

Calcium 57.3% Iron 90.8%

*Based on a 2000 Calorie diet

Vegetable Stir Fry Recipe