Chinese-style Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Low fat, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | T | Canola Oil |
| 2 | c | Cauliflower Flowerets |
| 2 | c | Broccoli Florets |
| 4 | Carrots, Sliced | |
| 1/2 | c | Chicken Stock |
| 1/4 | lb | Snow Peas |
| 1 | t | Garlic, Minced |
| 2 | T | Fresh Ginger Root, Minced |
| 4 | c | Bok Choy, Chopped Or Napa |
| Cabbage Chopped | ||
| 1 | t | Soy Sauce, [or Amazing |
| Aminos] |
INSTRUCTIONS
In wok or large non-stick skillet, heat oil over medium heat. Add
cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken
stock; cover and steam for 2 minutes. Add snow peas; stir-fry for 1
minute. Add garlic, ginger root, and cabbage; stir-fry for 1 minute.
Stir in soy sauce or substitute. Makes 6 servings NOTES : Any seasonal
vegetables can be added to this colourful stir-fry. Examples are
celery, onion, sweet peppers, mushrooms, green peas, beans, tomatoes,
asparagus or Brussels sprouts. Green or red cabbage can be used
instead of the Bok Choy ("Chinese Cabbage") or Napa cabbage (crinkly
leafed lettuce). [In my experience, however, red cabbage may turn the
entire mixture purple.] Recipe by: Anne Lindsay, The Lighthearted
Cookbook, p. 120 Posted to EAT-LF Digest by "Ellen Pickett"
<ellen@qnetix.ca> on Oct 2, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: 60.4mg
Potassium: 224.3mg
Carbohydrates: 7.4g
Fiber: 2.1g
Sugar: 3.5g
Protein: 1.7g