Oriental vegetables

Oriental vegetables



  • molasses or brown sugar - 1 Tbsp
  • each: soy sauce and vinegar - 1 Tbsp
  • grated fresh ginger root - 1 tsp
  • green onions, bias sliced into 1/4-inch lengths - 1 c
  • fresh pea pods or 1 6 oz - 6 oz
  • shredded Chinese cabbage or cabbage - 2 c
  • thin bite-size strips green or sweet red pepper - 1 c
  • fresh bean sprouts - 1 c

How to make oriental vegetables:

Stir together molasses or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating. Stir-fry ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated). Add onions and stir-fry for 1 minute. Add pea pods and cabbage and stir-fry for 2 more minutes. Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender. Pour sauce over vegetables and toss to coat. Heat through. Serve immediately. Makes 6 servings.

Per Serving: 41 Calories, 0 g. Fat, 0 mg. Cholesterol and 196 mg. Sodium.

Recipe categories: Vegan, Vegetables, Vegetarian.

Oriental vegetables
Average rating: 3.8 of 5, total votes: 8
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, vanilla, milk, salt, margarine, freshly ground pepper, onion, cooked rice
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