Guest guest Posted February 8, 2003 Report Share Posted February 8, 2003 Stir-Fried Oriental Vegetables 1 tbsp. molasses or brown sugar 1 tbsp. soy sauce (gf if necessary) 1 tbsp. vinegar (or lemon juice) 1 tsp. grated fresh ginger root 1 c. green onions, bias sliced into 1/4-inch lengths 6 ozs. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods 2 cs. shredded Chinese cabbage or cabbage 1 c. thin bite-size strips (green or sweet red pepper) 1 c. fresh bean sprouts Stir together molasses or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating. Stir fry-ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated). Add onions and stir-fry for 1 minute. Add pea pods and cabbage and stir-fry for 2 more minutes. Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender. Pour sauce over vegetables and toss to coat. Heat through. Serve immediately. Makes 6 servings. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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