Chinese-style vegetables

Yield: 6 Servings

Measure Ingredient
1 tablespoon Canola Oil
2 cups Cauliflower Flowerets
2 cups Broccoli Florets
4 mediums Carrots; Sliced
½ cup Chicken Stock
¼ pounds Snow Peas
1 teaspoon Garlic; Minced
2 tablespoons Fresh Ginger Root; Minced
4 cups Bok Choy; Chopped, Or Napa Cabbage, Chopped
1 teaspoon Soy Sauce; [or Amazing Aminos]

1. In wok or large non-stick skillet, heat oil over medium heat. Add cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken stock; cover and steam for 2 minutes.

2. Add snow peas; stir-fry for 1 minute. Add garlic, ginger root, and cabbage; stir-fry for 1 minute. Stir in soy sauce or substitute. Makes 6 servings

NOTES : Any seasonal vegetables can be added to this colourful stir-fry.

Examples are celery, onion, sweet peppers, mushrooms, green peas, beans, tomatoes, asparagus or Brussels sprouts. Green or red cabbage can be used instead of the Bok Choy ("Chinese Cabbage") or Napa cabbage (crinkly leafed lettuce). [In my experience, however, red cabbage may turn the entire mixture purple.]

Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 120 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Oct 2, 1998, converted by MM_Buster v2.0l.

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