Chinese Vegetable Stir Fry
Use vegetables that you have on hand to make this fresh side dish. Be sure to quickly stir-fry and don't overcook. Serve over rice or noodles, if desired.
Dovetailing Tip: While preparing the vegetables, do the prep for the Lettuce Wraps for Meal 3. In a small container, peal and mince 3 cloves garlic, 1 tsp. fresh ginger, 1 jalapeno pepper and 2 scallions. In separate container, slice 2 scallions into 1” pieces, and dice ½ pound shitake mushrooms.
|1 tablespoon||vegetable oil|
|1 1/2 cups||broccoli florets|
|3/4 cup||julienned carrot|
|1 1/2 cups||snow peas, ends trimmed|
|6||fresh shiitake mushrooms, slivered|
|1/2 cup||sliced water chestnut, drained|
|1 clove||garlic, minced|
|1/2 teaspoon||minced fresh ginger|
|3 tablespoons||reduced sodium soy sauce|
|3 tablespoons||chicken broth|
|2 cups||hot cooked rice or noodles, if desired|
If using, make 2 cups of rice or noodles as instructed on package and keep hot.
Heat wok over medium heat and add the oil, increase to medium-high heat.
Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
Add to wok and stir-fry for about 1 minute.
Serve over rice or noodles, if desired.