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