Chinese Vegetable Stir Fry
Use vegetables that you have on hand to make this fresh side dish. Be sure to quickly stir-fry and don't overcook. Serve over rice or noodles, if desired.
Dovetailing Tip: While preparing the vegetables, do the prep for the Lettuce Wraps for Meal 3. In a small container, peal and mince 3 cloves garlic, 1 tsp. fresh ginger, 1 jalapeno pepper and 2 scallions. In separate container, slice 2 scallions into 1” pieces, and dice ½ pound shitake mushrooms.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | vegetable 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 chestnut, drained |
| 1 clove | garlic, minced |
| 1/2 teaspoon | minced fresh ginger |
| 3 tablespoons | reduced sodium soy sauce |
| 3 tablespoons | chicken broth |
| 1 teaspoon | cornstarch |
| 2 cups | hot cooked rice or noodles, if desired |
Directions:
If using, make 2 cups of rice or noodles as instructed on package and keep hot.
Heat wok over medium heat and add the oil, increase to medium-high heat.
Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
Add to wok and stir-fry for about 1 minute.
Serve over rice or noodles, if desired.
Source: food.com
