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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4 - 6
Prep:
30 Min
Cook:
15 Min
Method:
Stir-Fry
Ingredients
-
6 - 8 cmixed, fresh veggies
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SUGGESTED VEGETABLES:
-
·zucchini
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·yellow squash
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·onion
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·carrot
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·snow peas
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·broccoli
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·bell pepper (your choice of color)
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·sliced water chestnuts (drained)
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·fresh, sliced mushrooms
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·baby corn
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DEPENDING ON AMOUNT OF VEGGIES YOU USE:
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1/2 - 1 clow-sodium soy sauce
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2 - 3 Tbspcornstarch
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3/4-1 1/4 cwater
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1 - 2 tspmrs dash garlic/herb seasoning blend
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1/4 - 1/2 ccanola or safflower oil
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2 - 3 cbrown rice (uncooked)
How to Make Chinese Stir-Fry Vegetables
- PREPARATION:
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. - Prepare rice per instructions on package.
- In a large, non-stick skillet or wok, heat the oil until you see a slight “rippling” of the oil.
- Add prepared vegetables and water chestnuts and cook for @ 5 – 8 minutes, stirring constantly.
- Add the soy sauce and cornstarch mixture to the vegetables and continue cooking until it thickens slightly.
- Season with garlic/herb seasoning and black pepper to taste.
- Serve 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
