Chinese Stir fried Vegetables
|Vegetables||1 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Root ginger slice||2|
|Cashew nuts||1⁄4 Cup (4 tbs)|
|Coriander/ cilantro||1 Tablespoon (For Garnish)|
Use a single vegetable or combine several vegetables which complement each other.
Green pepper, onion, and zucchini combine well; so do carrots, celery, and onion.
Cut vegetables in pieces that will stand in feed tube.
Slice, using slicing disc, and discard any end pieces that were not evenly sliced.
Mix the 1/4 cup water, cornstarch, and soy sauce in a small bowl.
Assemble remaining ingredients for ready use while cooking.
Heat wok or wide frying pan over high heat.
Add oil, heat, and swirl around wok.
Add ginger and cook for 15 seconds to release flavor; remove ginger and discard.
Add vegetables and salt, and cook and stir for 30 seconds to coat vegetables with oil.
Add the 1 tablespoon water, cover, and cook over high heat until vegetables are crisp-tender (1 1/2 to 2 minutes).
If you cook firm vegetables such as carrots, add an extra tablespoon of water if wok appears dry.
Remove cover and stir in nuts if you wish.
Stir cornstarch mixture again to blend it, pour into wok, and stir and cook until sauce thickens (about 30 seconds).
Garnish with sprigs of coriander.
Serving size: Complete recipe
Calories 1082 Calories from Fat 510
% Daily Value*
Total Fat 59 g90.9%
Saturated Fat 6.3 g31.6%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1585.8 mg66.1%
Total Carbohydrates 120 g40.1%
Dietary Fiber 30.1 g120.2%
Sugars 4.6 g
Protein 34 g68.2%
Vitamin A 711.2% Vitamin C 125.5%
Calcium 22.6% Iron 50.2%
*Based on a 2000 Calorie diet