Asian Vegetable Stir-Fry
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 tablespoon cornstarch (off plan ingredient)
1/2 cup low sodium vegetable broth
dark sesame oil in a spray bottle
2 large carrots, cut into thin diagonal slices
2 to 3 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons low sodium soy sauce (off plan)
5 scallions, cut in 1" diagonal slices
6 ounces sliced water chestnuts, drained
2 teaspoons dry sherry
6 ounces snow peas
1/2 teaspoon sugar (or splenda)
crushed red pepper flakes (optional) Recipe
Place cornstarch in a cup. Add 1/4 cup of the stock and stir to dissolve the cornstarch. Set aside. Coat a large nonstick skillet or wok with a spritz of the oil. Add the carrots, garlic, ginger, 1 tsp of soy sauce and 2 tbl. of remaining stock. Cook over medium high heat, stirring, for 2 minutes.
Add the scallions, water chestnuts, sherry, and the remaining stock. Cook stirring and tossing for 2 minutes. Add the snow peas, sugar, and the reaminign 1 tsp soy sauce, and the cornstarch mixtrue. Cook, tossing, for 1 minute, or until thickened. Sprinkle with red pepper flakes if desired.
Ok to vary the veggies; try bok choy, cabbage, green beans, asparagus or thin sliced sweet potatoes. To heat things up, add crushed red pepper flakes. Garnish with chopped scallions or sprouts.
|
|
member logon
