Stir-fried Mixed Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 8 | Servings |
INGREDIENTS
| 1 | Chinese white turnip | |
| 2 | Carrots | |
| 4 | Celery stalks | |
| 1 | Leek | |
| 4 | T | Oil |
| 1 | t | Salt |
| 1 | T | Vinegar |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Peel Chinese white turnip and carrots and cut in thin strips. Cut celery and leek in similar strips. Heat oil. Add vegetables and stir-fry 3 minutes over medium heat. Add salt and vinegar and stir-fry 3 minutes more. Transfer vegetables to a bowl and let cool. Refrigerate, covered, 30 minutes. Serve, sprinkled with sesame oil. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 325mg
Potassium: 144mg
Carbohydrates: 4.2g
Fiber: 1.1g
Sugar: 1.8g
Protein: <1g