Chinese Vegetable Stir Fry

Healthycooking's picture

Nov. 08, 2010


Low sodium soy sauce
Vegetable oil 2 Tablespoon (Acceptable)
Homemade chicken stock 1/4 Cup (4 tbs)
Finely shredded red cabbage 2 Cup (32 tbs)
Carrot 1 Large , finely sliced on the diagonal and then cut into very thin strips
Snow peas 1 Cup (16 tbs) , stems and strings removed
Bell peppers 2 Medium , cut into 1
Fresh mushrooms 4 Ounce , thinly sliced
Green onion with tops 4 , cut into fine 1
Grated fresh ginger/1 teaspoon powdered ginger 1 Tablespoon
Sesame seeds 1 Tablespoon , toasted (For Garnish)


Combine soy sauce, oil and chicken stock.

Heat a nonstick wok or skillet over high heat and add soy sauce mixture.

Over high heat, stir-fry cabbage, carrots, snow peas, bell peppers, mushrooms and onions, stirring constantly, 2 minutes.

Add ginger, stir to mix well and remove from heat.

Vegetables should be tender-crisp.

Garnish with toasted sesame seeds and serve immediately.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 632Calories from Fat 349

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 659 mg27.46%

Total Carbohydrates 58 g19.3%

Dietary Fiber 19 g76%

Sugars 26 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet