Stir-Fried Vegetables

Stir-Fried Vegetables Author: Canadian Living Credits: Stir-Fried Vegetables

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1 tablespoon sesame seeds
  • 1/2 small napa cabbage
  • 3 cups bok choy
  • 3 cups spinach
  • 3 cups Shanghai cabbage
  • 3 small carrots
  • 4 teaspoons vegetable oil
  • 2 green onions white parts only, coarsely chopped
  • 1 clove garlic sliced
  • 1 piece gingerroot sliced
  • 1 cup snow pea trimmed
  • 1 tablespoon Chinese wine (optional)
  • 1 tablespoon dry sherry (optional)
  • 1 teaspoon light-coloured or sodium-reduced soy sauce
  • 1 pinch granulated sugar
  • 2 teaspoons sesame oil

Method

In skillet, toast sesame seeds over medium-low heat until light golden, about 2 minutes. Set aside.

Cut cabbage into 1-1/2-inch (4 cm) wide strips to make about 3 cups (750 mL). Coarsely chop bok choy. Cut carrots in half lengthwise; thinly slice crosswise on diagonal. Set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry green onions, garlic and ginger for 1 minute. Stir in carrots and snow peas; stir-fry for 30 seconds. Add 2 tbsp (25 mL) water; cover and steam until vegetables are tender, about 2 minutes.

Add cabbage, bok choy, Chinese wine (if using), soy sauce and sugar; stir-fry until greens are wilted, about 3 minutes. Drizzle with sesame oil, tossing to coat. Sprinkle with sesame seeds.

More Stir-Fry Recipes:

Nutritional facts Per serving: about

  • Sodium 93 mg
  • Protein 3 g
  • Calories 119.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 88.0
  • Vitamin C 72.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stir-Fried Vegetables

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