Chinese Vegetables Stir Fry
.
Yield
4 servingsPrep
5 minCook
2 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| 237 | ml |
water
|
|
| 5 | ml |
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.
