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Oriental Style Vegetable Stir Fry

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Anonymous (not verified)
  Cornstarch 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Instant minced onion 2 Tablespoon
  Instant minced garlic 1⁄2 Teaspoon
  Water 2 Tablespoon
  Broccoli 1 Pound
  Vegetable oil 2 Tablespoon
  Sliced carrots 1 Cup (16 tbs)
  Shredded cabbage 2 Cup (32 tbs)

Combine cornstarch, sugar, ginger, and pepper; stir in 1/2 cup water and lemon juice, mixing well.
Set aside.
Combine onion, garlic, and 2 tablespoons water in a small bowl; let stand at least 10 minutes.
Trim off large leaves of broccoli.
Remove tough ends of lower stalks, and wash the broccoli thoroughly.
Remove flowerets from stems, and set aside.
Slice stems thinly, and set aside.
Pour oil around top of preheated wok; allow to heat at medium high325°) for 2 minutes.
Drain onion and garlic; add to wok, and stir-fry 2 minutes.
Add broccoli and carrots; stir-fry 4 to 5 minutes or until crisp-tender.
Add cabbage; stir-fry 2 minutes.
Stir cornstarch mixture into wok; cook, stirring constantly, until thickened.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 121 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 44.4 mg1.9%

Total Carbohydrates 16 g5.5%

Dietary Fiber 3.2 g12.8%

Sugars 4.3 g

Protein 3 g5.4%

Vitamin A 77.8% Vitamin C 130.8%

Calcium 5.3% Iron 4.4%

*Based on a 2000 Calorie diet

Oriental Style Vegetable Stir Fry Recipe