Vegetarian Dinner in Minutes

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Five Spice Stir-Fry

Quick Fried Rice

 

 

* Exported from MasterCook *

 

Five Spice Stir-Fry

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

1/2 cup vegetable broth -- PLUS

1 tablespoon vegetable broth

3 tablespoons Oriental rice wine vinegar

1 teaspoon Chinese five-spice powder

5 cloves garlic -- crushed

2 tablespoons low-salt soy sauce

2 ounces slivered almonds -- (about 1/3 cup)

VEGETABLES:

1 teaspoon canola oil

1/2 medium yellow onion -- sliced (1 cup)

1 medium red bell pepper -- sliced (1 cup)

2 medium celery stalks -- sliced (1 cup)

2 medium carrots -- sliced (1 cup)

1 15 oz can straw mushrooms -- drained (1 cup)

1 15 oz can whole baby corn -- drained (1 cup)

1 teaspoon cornstarch

 

To make the sauce, mix 1/2 cup of the vegetable broth, vinegar, Chinese

five-spice powder, garlic, and soy sauce together. Heat wok or large nonstick

frying pan on high heat. Add almonds and toss until golden, about 30 seconds.

Remove to a plate and set aside. Add oil and heat on high until smoking. Add

onion, red bell pepper, celery, and carrots, and stir-fry for 3 minutes. Add

mushrooms and corn and stir-fry 2 minutes. Remove to a bowl. Add sauce to wok

and boil 3 minutes. In a bowl, whisk cornstarch with remaining 1 tablespoon

broth and add to wok. Boil about 30 seconds to thicken sauce. Remove from heat

and return vegetables to wok. Toss with sauce to coat vegetables. Serve over

rice.

 

Typed by Karen C. Greenlee

 

 

 

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Per serving: 188 Calories (kcal); 9g Total Fat; (43% calories from fat); 7g

Protein; 21g Carbohydrate; trace Cholesterol; 539mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Quick Fried Rice

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Quick Fried Rice

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups uncooked long-grain white rice

2 tablespoons canola oil -- divided

1/4 medium onion -- sliced (1/2 cup)

4 scallions -- sliced (2/3 cup)

1 cup fresh bean sprouts

1 cup frozen petite peas

1 tablespoon low-salt soy sauce

2 teaspoons sugar

1 large egg

salt & freshly ground pepper to taste

 

Fill a large saucepan three-quarters full with water and bring to a boil. Add

rice and boil 10 minutes or until cooked through. Drain in a colander and stir

in 1 tablespoon of the canola oil. While rice is cooking, arrange vegetables in

order of use on one or more cutting boards. In a bowl, whisk the soy sauce and

sugar together and set aside. Heat a wok or large nonstick frying pan on high

heat and add the remaining 1 tablespoon of oil. When oil is smoking, add onion

and stir-fry 1 minute. Add scallions and continue to fry another 30 seconds.

Add bean sprouts and rice and stir-fry 3 minutes. Using a wooden spoon, push

the ingredients aside, making a depression in the center. Crack the egg into

the hole, beating with a fork just to mix the yolk and white, then mix egg into

the other ingredients. Make a depression in the center again and add sweetened

soy sauce and peas. Toss all of the ingredients together and stir-fry another 3

minutes. Taste for seasoning and ad!

d salt & pepper, if desired.

 

 

 

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Per serving: 92 Calories (kcal); 8g Total Fat; (76% calories from fat); 2g

Protein; 4g Carbohydrate; 47mg Cholesterol; 16mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

Serving Ideas : Five Spice Stir-Fry

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0