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Chinese Vegetable Stir Fry

  • 24minutes
  • 220calories

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Source: chinese.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H
MineralsCopper, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 1/2 cups broccoli florets

  3. 1 tablespoon water

  4. 3/4 cup julienned carrot

  5. 1 1/2 cups snow peas , ends trimmed

  6. 6 fresh shiitake mushrooms, slivered

  7. 1/2 cup sliced water chestnuts , drained

  8. 1 clove garlic , minced

  9. 1/2 teaspoon minced fresh ginger

  10. 3 tablespoons reduced sodium soy sauce

  11. 3 tablespoons chicken broth

  12. 1 teaspoon cornstarch

  13. 2 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Make 2 cups of rice as instructed on package and keep hot.

  2. Heat wok over medium heat and add the oil, increase to medium-high heat.

  3. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.

  4. Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.

  5. In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.

  6. Add to wok and stir-fry for about 1 minute.

  7. Serve over rice.

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