Chinese Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Stirfry | 1 | Servings |
INGREDIENTS
| Sweet N Sour sauce- | ||
| 3/4 | c | Pineapple juice |
| 1 | T | Sugar |
| 1 | T | Lemon juice |
| 1 1/2 | t | Cornstarch |
| 1 | t | Light soy sauce |
| Stir-Fry Vegetables- | ||
| 4 | t | Vegetable oil |
| 1 | c | Broccoli florets |
| 1 | c | Sliced carrot |
| 1 | c | Cauliflower florets |
| 1 | c | Sliced celery |
| 1 | c | Chunked red bell pepper |
| 1 | c | Sugar peas, stems removed |
INSTRUCTIONS
Combine the ingredients for the Sweet N' Sour sauce in a mixing bowl.Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet 'N' Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot. Recipe by: Makes 4 to 6 servings Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1020
Calories From Fat: 279
Total Fat: 31.3g
Cholesterol: 292.4mg
Sodium: 886.1mg
Potassium: 2107.4mg
Carbohydrates: 72.5g
Fiber: 8.9g
Sugar: 55.8g
Protein: 111.2g