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30 Recipes Collection

Side        

Number09

Stir-fried Vegetables

What you Need

Cutting Board and Carving Knife
Box Grater
Mixing Bowl
Slotted Spoon
Whisk

1 large carrot, sliced

8 oz broccoli florets

6 oz bean sprouts

6 ouces mushrooms, sliced

6 oz fresh snow peas

5 oz (1 can, drained) sliced water chestnuts

1 red bell pepper, sliced lengthwise

3 tablespooons cooking oil

3 cloves garlic, minced

2 teaspoons grated ginger

Sauce

½ cup chicken broth

1 tablespoon cornstarch

¼ cup soy sauce

¼ teaspoon hot sauce

What to do

What to Do

Toss prepared vegetables in a large bowl or colander.
Heat oil in a large skillet, or wok, over medium heat. Add the vegetables and stir fry ~3 minutes, or until vegetables are slightly tender, but still crisp.
Make a well in the vegetables; add garlic and ginger; cook until fragrant; add more oil, if needed.
Whisk together the sauce ingredients; pour over the vegetables; stir continuously as sauce thickens and coats the vegetables, ~3 minutes.
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 24; Amount per serving: Calories 30; Total fat 1.8g 2.8%; Saturated fat 0.7g 3.6%; Cholesterol 64mg 21.4%; Sodium 102mg 4.2%; Carbohydrates 1g 0.4%; Fiber 0g 0.0%; Sugars 0.3g 0.6%; Protein 2.3g 4.6%; Based on DV of 2000 calories per day
Tasty add-insWhole baby corn; Bamboo shoots; Green onions, sliced
Make it as spicy as you like it
Make it as spicy as you like it!
Ziploc
Saran
ReynoldsWrap