Stir-Fried Vegetables
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
vegetable |
|
| 2 | cups |
napa (Chinese) cabbage
coarsely shredded |
|
| 1 | cup |
green bell peppers
|
|
| 16 | ounces |
mung bean sprouts
drained |
|
| 8 | ounces |
bamboo shoots
drained |
|
| 8 | ounces |
water chestnuts
drained, and sliced |
|
| 3 | cups |
spinach
coarsely |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
vegetable |
|
| 473 | ml |
napa (Chinese) cabbage
coarsely shredded |
|
| 237 | ml |
green bell peppers
|
|
| 462.4 | ml/g |
mung bean sprouts
drained |
|
| 231.2 | ml/g |
bamboo shoots
drained |
|
| 231.2 | ml/g |
water chestnuts
drained, and sliced |
|
| 7.1E+2 | ml |
spinach
coarsely |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
salt
|
|
Directions
Heat wok or skillet at 375℉ (190℃) for 2 to 3 minutes; add oil, and heat 1 minute.
Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.
Cover and cook over low heat for 3 to 5 minutes.
Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.
