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Stir Fried Mixed Vegetables

Chinese.wok's picture
Ingredients
  Chinese leaves 4 Ounce, cut into small pieces (115 Gram)
  Broccoli spears/Mange-tout 2 Ounce, topped and tailed (50 Gram)
  Courgettes 2 Small, thinly sliced diagonally
  Carrot 1 Small, thinly sliced diagonally
  Baby corn cobs 3 Ounce, halved if large, keep whole if small (50 - 85 Gram)
  Straw mushrooms 3 Ounce, drained and halved (50 - 85 Gram)
  Seasoned oil 4 Tablespoon
  Salt 1 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Light soy sauce 1 Tablespoon
  Sesame oil 2 Drop
Directions

GETTING READY
1. To prepare the vegetables cut them into a roughly uniform shape and size.

MAKING
2. In a preheated wok heat the oil until hot, add the raw vegetables first (canned baby corn cobs and straw mushrooms are pre-cooked, so they only need to be warmed through) and stir-fry for about 2 minutes.
3. Add the canned items with the salt and sugar, continue stirring for another minute.
4. Add the soy sauce and MSG (if using) and blend well.

SERVING
5. Garnish with the sesame oil and serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 938.6 mg39.1%

Total Carbohydrates 8 g2.5%

Dietary Fiber 2.7 g10.7%

Sugars 3.1 g

Protein 3 g5.7%

Vitamin A 72% Vitamin C 65.3%

Calcium 6.5% Iron 4.5%

*Based on a 2000 Calorie diet

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Stir Fried Mixed Vegetables Recipe