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Stir-Fried Vegetables

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Peanut oil

    2. 1/4 lb 113g / 4oz Chinese snow peas - cut 1 cup 237ml Oyster mushrooms - whole or halved, Depending upon size

    3. 1 cup 237ml Shiitake mushrooms - whole or halved, Stems removed (stems can be added to Stocks for flavor)

    4. 1 cup 237ml Red bell pepper strips in

    5. 1 cup 237ml Yellow bell pepper strips in

    6. 1" chunks

    7. 1/2 cup 99g / 3 1/2oz Japanese eggplant - cut 6 or 7 slices (large)

    8. 1/4 cup 59ml Bok choy - cut 1" chunks (medium)

    9. 5 Broccoli florets - (to 6)

    10. 5 Young asparagus spears - cut 1 1/2" to

    11. 2" Lengths

    12. 1/3 cup 78ml Chicken Stock - (see recipe), heated

    13. 1 tablespoon 15ml Soy sauce Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a wok or large skillet over high heat, heat the oil. Add vegetables and stir fry, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately. Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entree. This recipe yields 2 to 4 servings.

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