Stir-Fried Vegetables

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* Exported from MasterCook *

 

Stir-Fried Vegetables

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons shoyu

2 tablespoons peanut oil

3/4 pound asparagus -- hard ends discarded, and spears cut

diagonally into 2-inch pieces

1 large red bell pepper -- stem, seeds, and membrane removed,

flesh cut into 1-inch pieces

6 bok choy leaves -- stems cut into 1/2-inch slices,

leaves cut in bite-size pieces

1/2 pound fresh soybeans or cranberry beans

(optional) -- shelled

3 garlic cloves -- minced

2 tablespoons finely chopped peeled ginger

2 scallions -- finely chopped

1 cup basil chiffonade

 

No need to use a wok for this quick stir-fry; a large skillet works perfectly

well. Fresh soybeans (edamame) or other shell beans such as cranberry beans are

a welcome addition if you are able to find them. Have everything ready before

you start to stir-fry, as the cooking is done in a matter of minutes.

 

In a small bowl, mix together the orange juice, lime juice, and shoyu and set

aside.

 

Heat the peaanut oil in a large skille over high heat until almost smoking. Add

the asparagus pieces, red pepper pieces, and bokk choy stems and stir-fry for

about 2 minutes. Add the bok choy leaves and shelled beans (if using) and stir

for another 30 seconds or so until the leaves start to wilt. Push the

vegetables to the side of the pan and add the garlic, ginger, and scallions in

the middle; cook for about 30 seconds.

 

Add the reserved juice mixture to the pan and toss to coat all the vegetables.

Make sure the garlic, ginger, and scallions are well distributed. Cover with a

lid and let the vegetables stean for about 1 minute. Remove the lid and stir in

the basil. Serve immediately.

 

 

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Per Serving (excluding unknown items): 96 Calories; 7g Fat (60.8% calories from

fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

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