Vegetarian Express Lane--Farmer's Garden Stir-Fry

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Farmer's Garden Stir-Fry

 

Recipe By :Vegetarian Express Lane Cookbook, Sarah Fritschner

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Express Lane

 

Amount Measure Ingredient -- Preparation Method

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

3 cups water

1 teaspoon salt

1 1/2 cups long-grain white rice

SAUCE:

1 bunch green onions

1/2 cup soy sauce

2 tablespoons peanut butter

1 tablespoon vinegar -- (any kind)

1 teaspoon sugar

1/2 teaspoon crushed red pepper

VEGETABLES:

2 tablespoons vegetable oil

2 cups green beans -- (fresh or frozen) cut on the

diagonal

1 small yellow squash -- sliced 1/2 " thick

1 small zucchini -- sliced 1/2 " thick

1 green bell pepper -- sliced

 

Bring water to a boil in a large pot, adding salt. Add rice, stir once,

then cover and reduce the heat to low. Cook for about 18 minutes or until

water is absorbed and rice is tender.

 

To make sauce: Trim and discard roots and any wilted green tops from green

onions. Chop green onions and combine in a small bowl with soy sauce,

peanut butter, vinegar, sugar, and red pepper. Stir to blend liquid with

peanut butter. Set aside.

 

To make vegetables: Heat oil in a large skillet, Dutch oven, or wok. When

it's quite hot, add green beans and stir-fry for 3 minutes for fresh, 2

minutes for frozen. Add yellow squash, zucchini, and green peppers, and

stir-fry another 2 minutes.

 

Add sauce and cook, stirring, until vegetables are coated and heated

through or until they reach the texture you like.

 

Serve vegetables over rice.

 

Source:

" Karen C. Greenlee <greenlee "

S(ISBN):

" 0-395-97175-6 "

Copyright:

" 1996 "

 

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Per serving: 424 Calories (kcal); 12g Total Fat; (24% calories from fat);

11g Protein; 70g Carbohydrate; 0mg Cholesterol; 2643mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

 

 

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