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Mixed Vegetables

American.Gourmet's picture
  Instant chicken bouillon 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Soy sauce 1 Tablespoon
  Bean sprouts 8 Ounce
  Vegetable oil 2 Tablespoon
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Chopped ginger root 1 Teaspoon
  Celery stalks 4 Medium
  Frozen green peas 10 Ounce
  Mushrooms 8 Ounce

Mix bouillon in 1/2 cup water.
Dissolve cornstarch in 1 tablespoon water and the soy sauce.
Rinse bean sprouts under running cold water; drain.
Heat wok or 12-inch skillet over medium-high heat until 1 or 2 drops water bubble and skitter when sprinkled in wok.
Add oil; rotate wok to coat side.
Add onion, garlic and gingerroot; stir-fry until garlic is light brown.
Add celery and peas; stir-fry 3 minutes.
Add mushrooms and bean sprouts; stir-fry 1 minute.
Stir in chicken bouillon; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 846 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1025.2 mg42.7%

Total Carbohydrates 114 g38%

Dietary Fiber 27.4 g109.7%

Sugars 45.5 g

Protein 34 g68.7%

Vitamin A 58.8% Vitamin C 286.1%

Calcium 24.1% Iron 48.2%

*Based on a 2000 Calorie diet

Mixed Vegetables Recipe