Chinese Vegetable Stir Fry Recipe
Summary
HealthyLow Fat
Ingredients
| 1 1/2 tablespoons low-sodium soy sauce | ||
| 2 tablespoons acceptable vegetable oil | ||
| 1/4 cup homemade | ||
| Chicken Stock | ||
| 2 cups finely shredded red cabbage | ||
| 1 large carrot, finely sliced on the diagonal and then cut into very thin strips | ||
| 1 cup snow peas, stems and strings removed | ||
| 2 medium green, red or yellow bell peppers, cut into 1 -inch strips | ||
| Mushrooms | 4 Ounce, thinly sliced | |
| 4 green onions with tops, cut into fine 1-inch strips | ||
| Powdered ginger | 1 Tablespoon, powdered | |
| Sesame seeds | 1 Tablespoon, toasted (GARNISH) | |
Directions
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.
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.
Chef
