• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chinese Stir-Fried Vegetables over Rice

  • Recipe Submitted by on

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


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.

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