SAUTEED MIXED VEGETABLES CHINESE RECIPES

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CHINESE VEGETABLE STIR FRY RECIPE - CHINESE.FOOD.COM



Chinese Vegetable Stir Fry Recipe - Chinese.Food.com image

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.

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

Yield 4 serving(s)

Number Of Ingredients 13

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
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice

Steps:

  • Make 2 cups of rice 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.

Nutrition Facts : Calories 220.4, FatContent 4.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 461.6, CarbohydrateContent 41.1, FiberContent 3, SugarContent 4.3, ProteinContent 5.7

SAUTÉ OF MIXED VEGETABLES RECIPE | MYRECIPES



Sauté of Mixed Vegetables Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings (serving size: 1 cup)

Number Of Ingredients 12

2 cups cauliflower florets
2 cups (1-inch) sliced green beans
1?½ cups diagonally sliced carrot
1?½ cups cubed peeled chayote (about 1/2 pound)
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, finely chopped
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon pepper
? cup chopped fresh cilantro

Steps:

  • Bring 3 quarts of water to a boil in a large Dutch oven. Add the cauliflower, and cook for 3 minutes. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes. Drain and rinse under cold water; drain well, and set aside.
  • Heat oil in pan over medium heat. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro.
  • Note: Zucchini can be substituted for chayote, if desired.

Nutrition Facts : Calories 61 calories, CarbohydrateContent 10.1 g, FatContent 2.1 g, FiberContent 2.9 g, ProteinContent 2 g, SaturatedFatContent 0.4 g, SodiumContent 236 mg

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