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Chinese Vegetables Stir Fry

Submitted by happyzhangbo

.

YIELD

4 servings

PREP

5 min

COOK

2 min

READY

10 min

Ingredients

1

X BOK CHOY
as needed *

1

X ZUCCHINI
as needed *

1

X CELERY
as needed *

1

X MUNG BEAN SPROUTS
as needed *

1

X GREEN BEANS
as needed *

Any kind of vegetable, beans you have in your kitchen, they all can be used

2

EACH CHICKEN BOUILLON CUBES *

1

CUP WATER

1

TEASPOON CORNSTARCH

1

X GARLIC SALT
to taste *

1

X BLACK PEPPER
to taste *

Directions

In small amount of oil fry quickly (few seconds) hard vegetables first down to last one, sprinkling with garlic salt and pepper.

Dissolve bouillon in water, add to vegetables and cook 1 to 2 minutes.

Push vegetables to sides of wok or pan.

Add corn starch that had been mixed with little water.

Stir until thickens and push vegetables back into sauce.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 60g (2.1 oz)

Amount per Serving

Calories 2 0% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 0%

Sugars g

Protein 0g

Vitamin A 0% • Vitamin C 0%

Calcium 0% • Iron 0%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium