Chinese Vegetables Recipe

Summary

Cooking Time20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
CuisineCourse
MethodMain Ingredient
Interest Group,

Ingredients

 Corn oil2 Tablespoon
 Celery stalks3 (sliced)
 Carrots2 Large (peeled and cut into thin strips)
 Green pepper1 (cored, seeded and cut into thin strips)
 Onion1 Small (peeled and sliced)
 Cauliflower1 Small (divided into florets)
 Mushrooms4 Ounce (sliced)
 Water4 Tablespoon
 Dry sherry1 Tablespoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Soy sauce2 Teaspoon
 Brown sugar1 Teaspoon
 Bean sprouts1⁄2 Pound

Nutrition Facts

Serving size

Calories 174 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 0.73 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 507.1 mg21.1%

Total Carbohydrates 23 g7.7%

Dietary Fiber 7.6 g30.5%

Sugars 12 g

Protein 7 g13.7%

Vitamin A 126.4% Vitamin C 183.8%

Calcium 7.6% Iron 9.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a saucepan, heat oil and saute celery and carrots for 3 minutes.
2) Add peppers, onion, cauliflower and mushroom.
3) Stir and cook for 2 minutes.
4) Blend in water, sherry, seasoning, soy and sugar, cook lightly for 6 to 8 minutes until the vegetables are cooked and crisp.
5) If you wish to freeze the dish, then do so at this stage. Place the salad in a plastic container and seal, label and freeze.

SERVING
6) In a pan, place the salad and stir in the beans sprout heating gently.
7) Serve warm garnished with scallions if desired.
8) If using frozen salad, thaw in the refrigerator overnight, or at room temperature for 4 hours.
9) Follow steps 6 and 7 to finish and serve.
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