Side Pannel
Chinese Stir-Fried Vegetables over Rice
Chinese Stir-Fried Vegetables over Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes, Quick Breads, Breads, Low Fat
Ingredients List
- 1 c Onion -- thinly sliced
- 1 ts Minced garlic
- 1 ts Grated gingerroot
- 1/4 c Dry sherry
- 1 c Sliced bok choy
- 1/2 c Broccoli florets -- broken
- Into pieces
- 1/2 c Sliced mushrooms
- 1/2 c Red bell pepper --
- Julienned
- 1/4 c Defatted Chicken Stock
- 1 c Mung bean sprouts
- 1/2 ts Chinese five-spice powder
- 1 tb Low-sodium soy or tamari
- Sauce -- or to taste
- 1 tb Arrowroot powder
Directions
1. In a wok or large skillet over medium-high heat, saute onion, garlic,
and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy,
broccoli, mushrooms, bell pepper, and broth. Cover and steam until
vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice,
soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens
(about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.
and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy,
broccoli, mushrooms, bell pepper, and broth. Cover and steam until
vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice,
soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens
(about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.
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