Taste of the Orient Vegetables
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
corn oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| ¼ | cup |
sweet red bell peppers
julienne |
|
| ¼ | cup |
mung bean sprouts
|
|
| 16 | ounces |
mixed vegetables
|
|
| ¼ | cup |
scallions, spring or green onions
cut |
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| 12 | ounces |
chicken broth
|
|
| ¼ | cup |
sherry
dry |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
corn oil
|
|
| 5 | ml |
garlic
minced |
|
| 59 | ml |
sweet red bell peppers
julienne |
|
| 59 | ml |
mung bean sprouts
|
|
| 462.4 | ml/g |
mixed vegetables
|
|
| 59 | ml |
scallions, spring or green onions
cut |
|
| 5 | ml |
ginger
fresh, minced |
|
| 346.8 | ml/g |
chicken broth
|
|
| 59 | ml |
sherry
dry |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
Directions
Sauté garlic and pepper in hot oil for 2 minutes.
Add mixed vegetables, onions, bean sprouts, minced ginger; stir-fry until golden about 3 to 5 minutes.
Add chicken stock and heat to boiling.
Combine sherry, soy sauce and sugar. Add to vegetable mixture.
Add cornstarch to water and blend. Add to hot vegetables and stir until thickened.
