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Chinese Vegetable Stir Fry

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Ingredients

Adjust Servings:
1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce

Nutritional information

220.4
Calories
36 g
Calories From Fat
4.1 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
461.6 mg
Sodium
41.1 g
Carbs
3 g
Dietary Fiber
4.3 g
Sugars
5.7 g
Protein
256 g
Serving Size

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Chinese Vegetable Stir Fry

Features:
    Cuisine:

    Is the cornstarch necessary?

    • 44 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chinese Vegetable Stir Fry,My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.,Is the cornstarch necessary?,I did not like this at all, I followed directions exactly, I found it quite bland and not very enjoyable


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    Steps

    1
    Done

    Make 2 Cups of Rice as Instructed on Package and Keep Hot.

    2
    Done

    Heat Wok Over Medium Heat and Add the Oil, Increase to Medium-High Heat.

    3
    Done

    Add the Broccoli and Water, Stir-Fry For 1 Minute or Until Broccoli Is Bright Green.

    4
    Done

    Add Carrots, Snow Peas, Mushrooms, Water Chestnuts, Garlic and Ginger; Stir-Fry For 1 to 2 Minutes or Until Tender Crisp.

    5
    Done

    in Small Bowl, Combine the Soy Sauce, Broth and Cornstarch; Mix Well to Dissolve.

    6
    Done

    Add to Wok and Stir-Fry For About 1 Minute.

    7
    Done

    Serve Over Rice.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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