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Taste of the Orient Vegetables

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Submitted by chernenkoff

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML CORN OIL
1 5
TEASPOON ML GARLIC
minced
¼ 59
CUP ML SWEET RED BELL PEPPERS
julienne
¼ 59
16 462.4
OUNCES ML/G MIXED VEGETABLES
1 5
TEASPOON ML GINGER
fresh, minced
12 346.8
OUNCES ML/G CHICKEN BROTH
¼ 59
CUP ML SHERRY
dry *
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML SUGAR
2 3E+1
TABLESPOONS ML CORNSTARCH
¼ 59
CUP ML WATER

Directions

  1. Sauté garlic and pepper in hot oil for 2 minutes.

  2. Add mixed vegetables, onions, bean sprouts, minced ginger; stir-fry until golden about 3 to 5 minutes.

  3. Add chicken stock and heat to boiling.

  4. Combine sherry, soy sauce and sugar. Add to vegetable mixture.

  5. Add cornstarch to water and blend. Add to hot vegetables and stir until thickened.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 77 34% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 239mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 6g
Vitamin A 30% Vitamin C 17%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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