Chinese stir-fried vegetables and pineapple

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil -- [or spray oil
\N \N Or just sherry -- enough for
\N \N Sauteeing
1 cup Water -- or sherry
3 \N Carrots -- chopped
1 \N Zucchini -- chopped
6 ounces Snowpeas -- optional
½ pounds Mushrooms -- chopped
2 \N Onions -- sliced
2 larges Tomatoes -- chopped
\N \N For me, optional
½ pounds Mung bean sprouts -- or
\N \N Chopped cabbage
1 \N 10-oz can
3 tablespoons Soy sauce or tamari
\N \N Baby corn and/or
\N \N Water chestnuts --
\N \N Variation
\N \N Crushed pineapple

Stir-fry all ingredients together over medium high heat until carrots are tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite pasta]. Serves 4. Posted by BuktiMukti.

Recipe By : SIMPLY VEGAN by Debra File

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