Stir-fry Vegetables With Chicken Or Pork.
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Main dish | 4 | Servings |
INGREDIENTS
| 10 | 2 tsp Sunflower oil. | |
| 1 | Onion, peeled and chopped. | |
| 2 | Carrots peeled and cut into | |
| Fine match sticks. | ||
| 25 | Cm 1 inch piece of fresh | |
| Root ginger peeled and | ||
| Finely chopped. | ||
| 1 | Clove garlic, crushed. | |
| 275 | g | 10 oz chicken breast or pork |
| Fillet cut into fine strips | ||
| Quarter white cabbage finely | ||
| Chopped | ||
| 100 | g | 3, 5 oz mushrooms sliced. |
| 250 | g | 8 oz bean sprouts. |
| 15 | 1 tbsp dry sherry | |
| 30 | 2 tbsp soy sauce. |
INSTRUCTIONS
Heat the oil in a wok or large non-stick frying pan, and stir fry the onion, carrots and ginger for 3 minutes stirring continuously. Add the garlic and stir for another minute. If using chicken or pork, remove the vegetables from the pan and fry the meat for 3 minutes. Return the vegetables to the pan with the cabbage, mushrooms and bean sprouts and stir fry for 2 minutes. Add the sherry and soy sauce, then cover and cook for 4 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 36.5mg
Potassium: 219.5mg
Carbohydrates: 8.8g
Fiber: 2.4g
Sugar: 1.9g
Protein: <1g