Broccoli Slaw Veggie Stir-fry

3
Lisa G. Sweet Pantry Gal

By
@2sweetinc

Packed with vegetables. Sometimes I just want veggies for dinner, In fact I knew I was making a stir fry, I just didn't know if I wanted beef or chicken, after seeing how big this stir fry was getting I thought what the heck. Really this was loaded with flavor You really didn't need meat, besides I cracked an egg to scramble in and thru some toasted nuts in so there was my protein!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
30 Min
Method:
Stir-Fry

Ingredients

  • 1 pkg
    12oz broccoli slaw
  • 1 Tbsp
    butter
  • ·
    olive oil
  • 1 c
    sliced mushrooms
  • 2
    chopped green onion
  • 3
    garlic cloves
  • 1 tsp
    grated ginger
  • 3 Tbsp
    lite soy sauce
  • 1 tsp
    sesame oil
  • 1 Tbsp
    szechuan sauce (optional)
  • 1 dash(es)
    hot sauce of choice
  • 1/4 c
    vegetable or chicken stock
  • 1 can(s)
    bean sprouts
  • dash(es)
    pepper
  • 2 c
    cooked jasmine rice
  • 1
    egg whipped and fried
  • ·
    toasted pine nuts or sesame seeds

How to Make Broccoli Slaw Veggie Stir-fry

Step-by-Step

  1. Butter & oil bottom wok or skillet, saute onions and mushrooms. Grate ginger and garlic and cook few minutes.
  2. Stir in rest of sauce ingredients and continue to cook on med-high for five minutes.

    Meantime prepare rice.
  3. When sauce cook down add slaw and beansprouts turn to low to keep warm.

    Another pan add more butter and fry egg, set aside.
    Toast cooked rice in egg pan for few minutes. Combine and mix rice with slaw mix, add and mix in fried egg.
    Serve with more chopped onion and toasted pine nuts or sunflower seeds.

Printable Recipe Card

About Broccoli Slaw Veggie Stir-fry

Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian



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