| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetables, Low fat, Breads, Muffins & r | 4 | Servings |
INGREDIENTS
| 1 | tb | Oil — [or spray oil |
| Or just sherry — enough for | ||
| Sauteeing | ||
| 1 | c | Water — or sherry |
| 3 | Carrots — chopped | |
| 1 | Zucchini — chopped | |
| 6 | oz | Snowpeas — optional |
| 1/2 | lb | Mushrooms — chopped |
| 2 | Onions — sliced | |
| 2 | lg | Tomatoes — chopped |
| For me, optional | ||
| 1/2 | lb | Mung bean sprouts — or |
| Chopped cabbage | ||
| 1 | 10-oz can | |
| 3 | tb | Soy sauce or tamari |
| Baby corn and/or | ||
| Water chestnuts — | ||
| Variation | ||
| Crushed pineapple |
INSTRUCTIONS
Stir-fry all ingredients together over medium high heat until carrots are tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite pasta]. Serves 4. Posted by BuktiMukti. Recipe By : SIMPLY VEGAN by Debra File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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