Stir-Fried Vegetables
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 119119 cal |
| pro | 3 g3g pro |
| total fat | 9 g9g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 93 mg93mg sodium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 1212 iron |
| vit A | 8888 vit A |
| vit C | 7272 vit C |
| folate | 5353 folate |
Ingredients
- 1 tbsp sesame seeds 1 tbsp sesame seeds
- 1/2 small napa cabbage 1/2 small napa cabbage
- 3 cups bok choy 3 cups bok choy or spinach or Shanghai cabbage
- 3 small carrots 3 small carrots
- 4 tsp vegetable oil 4 tsp vegetable oil
- 2 green onions , white parts only, coarsely chopped2 green onions, white parts only, coarsely chopped
- 1 clove garlic , sliced1 clove garlic, sliced
- 1 piece (1 inch/2.5 cm) gingerroot , sliced1 piece (1 inch/2.5 cm) gingerroot, sliced
- 1 cup snow peas , trimmed1 cup snow peas, trimmed
- 1 tbsp Chinese wine , (optional)1 tbsp Chinese wine or dry sherry, (optional)
- 1 tsp light-coloured or sodium-reduced soy sauce 1 tsp light-coloured or sodium-reduced soy sauce
- 1 pinch granulated sugar 1 pinch granulated sugar
- 2 tsp sesame oil 2 tsp sesame oil
Preparation
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:
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:
Source : Canadian Living Magazine: November 2009
- Keywords : Sides; Chinese; One-Pot; Stir Fry; Bok Choy; Carrots; Cabbage; Green onions; Snow peas; 200 calories;
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