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Oriental Style Vegetable Stir Fry Recipe
|Cornstarch||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Instant minced onion||2 Tablespoon|
|Instant minced garlic||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Sliced carrots||1 Cup (16 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
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
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 high325Â°) 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.