Stirfried Chinese Veggies Over Rice
Source of Recipe
fooddownunder.com
List of Ingredients
1 cup onion thinly sliced
1 tsp minced garlic
1 tsp grated gingerroot
1/4 cup dry sherry
1 cup sliced bok choy
1/2 cup broccoli florets broken into pieces
1/2 cup sliced mushrooms
1/2 cup red bell pepper julienned
1/4 cup defatted Chicken Stock, low salt
1 cup mung bean sprouts
1/2 tsp Chinese five-spice powder
1 tbl low-sodium soy or tamari sauce or to taste
1 tbl arrowroot powder
2 cup cooked riceRecipe
* 1. In a wok or large skillet over medium-high heat, saute onion, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).
* 2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute). Serve hot over rice.
* Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.
* Chinese five-spice powder, garlic, and gingerroot, and eliminates the fat from cooking oils. The selection of fresh vegetables can change with the season and availability of produce. Try marinating a few of the vegetables in the sherry, garlic, and gingerroot for several hours before adding to the wok.
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