Chinese Stir-Fry Vegetables
By
Jeanne Benavidez
@jeanneben
1
This recipe is from my sister-in-law, Judy. She sent me several healthy recipes after I had heart surgery years ago and I love them all. This is really easy and very delicious. This internet picture shows how the dish should look. I will add my own pictures the next time I make this recipe.
Ingredients
- 6 - 8 c
- mixed, fresh veggies
- zucchini
- yellow squash
- onion
- carrot
- snow peas
- broccoli
- bell pepper (your choice of color)
- sliced water chestnuts (drained)
- fresh, sliced mushrooms
- baby corn
- 1/2 - 1 c
- low-sodium soy sauce
- 2 - 3 Tbsp
- cornstarch
- 3/4-1 1/4 c
- water
- 1 - 2 tsp
- mrs dash garlic/herb seasoning blend
- 1/4 - 1/2 c
- canola or safflower oil
- 2 - 3 c
- brown rice (uncooked)
SUGGESTED VEGETABLES:
DEPENDING ON AMOUNT OF VEGGIES YOU USE:
How to Make Chinese Stir-Fry Vegetables
- 1PREPARATION:
Wash and pat-dry the vegetables.
Cut vegetables into bite-sized pieces. Set aside.
Add cornstarch and water in mixing cup and stir until dissolved. Set aside. - 2Prepare rice per instructions on package.
- 3In a large, non-stick skillet or wok, heat the oil until you see a slight “rippling” of the oil.
- 4Add prepared vegetables and water chestnuts and cook for @ 5 – 8 minutes, stirring constantly.
- 5Add the soy sauce and cornstarch mixture to the vegetables and continue cooking until it thickens slightly.
- 6Season with garlic/herb seasoning and black pepper to taste.
- 7Serve over brown rice.
About Chinese Stir-Fry Vegetables
Course/Dish: Other Main Dishes, Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #mushrooms, #squash, #stir-fry, #broccoli, #onions, #Carrots, #zuchinni, #bell-pepper, #veggie-stir-fry, #snow-peas
