Stir-Fried Sichuan Vegetables

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* Exported from MasterCook *

 

Stir-Fried Sichuan Vegetables

 

Recipe By : Betty Crocker Creative Ideas: Easy Chinese 2/95, p. 22

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons vegetable oil

1 cup sliced mushrooms -- (3 ounces)

1/2 cup green onions pieces - (1-inch)

6 large bok choy stalk with leaves -- chopped (4 cups)

1 medium red bell pepper -- thinly sliced

1 clove garlic -- finely chopped

2 tablespoons chopped unsalted peanuts

***SICHUAN SAUCE***

2 tablespoons soy sauce

1 teaspoon cider vinegar

1/2 teaspoon cornstarch

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper -- up to 1/2

1/4 teaspoon ground ginger

 

6 servings.

 

Prepare Sichuan Sauce; reserve. Heat wok or 10-inch skillet over medium

high heat until hot. Add oil; rotate wok to coat side. Add remaining

ingredients except peanuts; stir-fry 2 minutes. Stir in reserved sauce;

cook and stir until thickened. Sprinkle with peanuts.

 

Sichuan Sauce: Mix all ingredients.

 

Nutrition Per Serving: Calories: 50, Calories from fat: 25, Fat: 3 g,

Saturated: 1 g, Cholesterol: 0 mg, Sodium: 380 mg, Protein: 2 g ,

Carbohydrate: 5 g, Dietary Fiber: 1 g.

 

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