Chinese Stir-fried Vegetables Over Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chinese | Breads, Low fat, Muffins & r, Side dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Onion, thinly sliced |
| 1 | t | Minced garlic |
| 1 | t | Grated gingerroot |
| 1/4 | c | Dry sherry |
| 1 | c | Sliced bok choy |
| 1/2 | c | Broccoli florets, broken |
| Into pieces | ||
| 1/2 | c | Sliced mushrooms |
| 1/2 | c | Red bell pepper |
| Julienned | ||
| 1/4 | c | Defatted Chicken Stock |
| 1 | c | Mung bean sprouts |
| 1/2 | t | Chinese five-spice powder |
| 1 | T | Low-sodium soy or tamari |
| Sauce, or to taste | ||
| 1 | T | Arrowroot powder |
INSTRUCTIONS
In a wok or large skillet over medium-high heat, saute onion, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes). Add bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute). Serve hot. Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 53.3mg
Potassium: 113.4mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 2.2g
Protein: 1.1g