Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Vegetable Chinese Stir Fry
- add review
- #73916
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups broccoli flowerets
1 red bell pepper
1 small zucchini
1/2 cup celery, sliced thin
1/2 cup carrots, sliced thin
1 cup mung bean sprouts
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tablespoons peanut oil
2 teaspoons ginger, freshly grated
2 tablespoons stir-fry sauce
1 cup water
2 teaspoons cornstarch
directions
Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.
Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir-fry several minutes, until the vegetables are crisp tender. Add the sprouts and cook 2 more minutes.
Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more stir fry recipes
reviews & comments