chinese stir-fry vegetables
(2 ratings)
This recipe is from my sister-in-law, Judy. She sent me several healthy recipes after I had heart surgery years ago and I love them all. This is really easy and very delicious. This internet picture shows how the dish should look. I will add my own pictures the next time I make this recipe.
(2 ratings)
yield
4 - 6
prep time
30 Min
cook time
15 Min
method
Stir-Fry
Ingredients For chinese stir-fry vegetables
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6 - 8 cmixed, fresh veggies
- SUGGESTED VEGETABLES:
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zucchini
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yellow squash
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onion
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carrot
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snow peas
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broccoli
-
bell pepper (your choice of color)
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sliced water chestnuts (drained)
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fresh, sliced mushrooms
-
baby corn
- DEPENDING ON AMOUNT OF VEGGIES YOU USE:
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1/2 - 1 clow-sodium soy sauce
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2 - 3 Tbspcornstarch
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3/4-1 1/4 cwater
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1 - 2 tspmrs dash garlic/herb seasoning blend
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1/4 - 1/2 ccanola or safflower oil
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2 - 3 cbrown rice (uncooked)
How To Make chinese stir-fry vegetables
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1PREPARATION: Wash and pat-dry the vegetables. Cut vegetables into bite-sized pieces. Set aside. Add cornstarch and water in mixing cup and stir until dissolved. Set aside.
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2Prepare rice per instructions on package.
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3In a large, non-stick skillet or wok, heat the oil until you see a slight “rippling” of the oil.
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4Add prepared vegetables and water chestnuts and cook for @ 5 – 8 minutes, stirring constantly.
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5Add the soy sauce and cornstarch mixture to the vegetables and continue cooking until it thickens slightly.
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6Season with garlic/herb seasoning and black pepper to taste.
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7Serve over brown rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chinese Stir-Fry Vegetables:
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