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Chinese stir-fry vegetables

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Ingredients/Components

cornstarch - 1 tsp
cloves garlic, minced - 2 item
sesame seed - 2 Tbsp
carrots - 1 item
peanut oil - 3 Tbsp
mushrooms - 1 item
bean sprouts - 1 item
can water chestnuts, drained and sliced - 1 oz
sherry - 1 Tbsp
green pepper - 1 item
red pepper - 1 item
broccoli - 1 item
zucchini - 1 item
small white onion - 1 item
low-sodium soy sauce - 1 Tbsp
Chinese cabbage - 1 item
bok choy - 1 item
Chop mushrooms, broccoli, zucchini, carrots, Chinese cabbage and bok choy in equal amounts

How to make chinese stir-fry vegetables:

(May substitute your own vegetables as desired.) Chop mushrooms, broccoli, zucchini, carrots, Chinese cabbage and bok choy in equal amounts. Chop up whole onion and green and red peppers. Heat Chinese wok on medium flame. Saute garlic about 30 seconds. Add onion and saute about 1 minute or until slightly translucent. Add broccoli, zucchini, carrots and peppers. Cook and stir frequently. You may need to add about 1/2 cup of water for moisture. Cook for 2 to 4 minutes or until vegetables are slightly soft.

Next, push cooking vegetables up around edge of wok to create a space in the center of the wok. Place the remaining vegetables, except for the bean sprouts, in the space in the center of the wok. (These vegetables do not take as long to cook as those already cooking.) Cook and stir, keeping in center, on medium flame for 1 to 2 minutes or until tender. Add a dry, packaged Oriental sauce to which you just add water or create your own mild sauce (recipe follows). If you prepare your own sauce, be sure to do so before starting your vegetables.Mild Oriental Sauce:1 Tbsp. water1 Tbsp. low-sodium soy sauce1 tsp. cornstarch1 Tbsp. sherry2 Tbsp. sesame seed In small bowl, combine water with soy sauce, cornstarch and sherry. Dissolve the cornstarch (double recipe if needed). Add bean sprouts to wok, then pour sauce evenly over vegetables. Cook and stir for 1 minute with sauce, then remove from heat. Vegetables should be tender, yet a little crunchy. Serve over cooked rice.

Recipe categories: Lunch/snacks, Vegetables, Main dish.

Rating:

Average rating: 2, total votes: 3

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