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