Vegetable Stir-Fry
Vegetable Stir-Fry
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 166
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 551
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 166
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 551
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1 tablespoon peanut oil
1 tablespoon peeled and grated fresh ginger
1 carrot, sliced
3 shiitake mushrooms, sliced
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 handful snow peas, trimmed
All-Purpose Stir-Fry Sauce, recipe follows
All-Purpose Stir-Fry Sauce:
1 cup vegetable stock
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce
Directions
- Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
All-Purpose Stir-Fry Sauce:
- In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.
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