WHAT IS VEGETABLE DELIGHT CHINESE FOOD RECIPES

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STIR-FRY CHICKEN AND VEGETABLE DELIGHT RECIPE | ALLRECIPES



Stir-Fry Chicken and Vegetable Delight Recipe | Allrecipes image

A great chicken and vegetable combination.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips    Mazola®

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 17

? cup chicken or vegetable broth
2 tablespoons Argo® Corn Starch
1 tablespoon sugar
½ teaspoon Spice Islands® Crushed Red Pepper
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
3 tablespoons Mazola® Corn Oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 onion, cut into thin wedges
12 ounces sugar snap peas*
1 red bell pepper, cut into thin strips
8 ounces mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
½ cup sliced green onions
Hot cooked rice

Steps:

  • Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

Nutrition Facts : Calories 320.3 calories, CarbohydrateContent 32.4 g, CholesterolContent 46.7 mg, FatContent 10.9 g, FiberContent 3.6 g, ProteinContent 22.8 g, SaturatedFatContent 1.9 g, SodiumContent 648.8 mg, SugarContent 6.2 g

VEGETARIAN'S DELIGHT RECIPE | MYRECIPES



Vegetarian's Delight Recipe | MyRecipes image

This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.

Provided by Ying Chang Compestine

Yield 8 servings (serving size: 1/2 cup)

Number Of Ingredients 14

Cooking spray
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup diced oyster mushroom caps (about 3 ounces)
1 (8-ounce) package Thai-style flavored baked tofu, julienned
½ cup (3-inch) julienne-cut carrot
½ cup frozen whole-kernel corn
½ cup canned whole water chestnuts
1 tablespoon low-sodium soy sauce
1?½ teaspoons rice vinegar
? cup (3-inch) julienne-cut green onions
1 teaspoon dark sesame oil
¼ teaspoon black pepper
? teaspoon salt

Steps:

  • Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.

Nutrition Facts : Calories 91 calories, CarbohydrateContent 7.2 g, FatContent 3.8 g, FiberContent 1.9 g, ProteinContent 7.5 g, SaturatedFatContent 0.5 g, SodiumContent 233 mg

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