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Recipes    |
Vegetable Stir Fry This is a super easy recipe and loaded with healthy vegetables. You could add beef or chicken, but it is perfect as a low-fat, healthy, vegetarian meal. I served this dish over Sobo noodles, but you could also serve over brown or white rice, or a different Chinese noodle. This recipe made 3 hearty servings. Add the Red Pepper Flakes for a little kick of heat. In case you are curious, the 5 spices in Chinese 5 Spice are: cinnamon, fennel, anise, cloves and pepper. 3 cups broccoli florets, small 3 carrots, julienne 1 tablespoon canola oil 3 celery ribs, julienne 2 clove garlic, minced 1/2 red or green bell pepper, sliced 8 oz mushrooms, sliced 2 tablespoons tamari soy sauce 1/2 teaspoon Chinese 5 Spice 1/2 cup chicken or vegetable broth 1 tablespoon cornstarch 2 tablespoons water Red Pepper Flakes to taste 1. Soak broccoli in water; heat oil in large skillet or wok and steam broccoli and carrots for 4-5 minutes. 2. Add celery, bell pepper, mushrooms, garlic, soy sauce and Chinese 5 Spice and sauté for about 5 minutes. 3. Add chicken broth and bring to a boil. 4. Add cornstarch and water together to make a paste. Stir paste into boiling mixture and simmer 1 minute. 5. Serve over rice, with soy sauce and chow mien noodles. Serves: 4-6, Prep Time: 35 min |
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