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Stir Fried Vegetables

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  Cold water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Celery stalks 4
  Zucchini 2 Medium
  Onion 1 Medium, halved
  Sweet pepper 1 Large, halved (Red / Green Variety)
  Fresh mushrooms 8 Ounce
  Cooking oil 2 Tablespoon

In small bowl combine water and cornstarch; stir in soy sauce, dry sherry, sugar, salt, and pepper.
Set aside.
Insert slicing disk in work bowl; cut celery in equal lengths about 1-inch shorter than feed tube.
Place vertically in feed tube, wedging in last piece of celery; slice.
Slice zucchini and onion; transfer vegetables to another bowl.
Reinsert slicing disk in work bowl; slice the pepper and mushrooms.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry the celery, zucchini, and onion in hot oil for 1 minute.
Add the pepper and mushrooms; stir-fry for 3 to 4 minutes or till vegetables are crisp-tender.
Stir the soy mixture; stir into vegetables.
Cook, stirring constantly, about 2 minutes or till thickened and bubbly.
Serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 622 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 4.7 g23.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2466.9 mg102.8%

Total Carbohydrates 75 g25%

Dietary Fiber 15.2 g60.7%

Sugars 37.3 g

Protein 18 g35.6%

Vitamin A 107.6% Vitamin C 409.8%

Calcium 18.7% Iron 23.8%

*Based on a 2000 Calorie diet

Stir Fried Vegetables Recipe