Chinese stir-fried vegetables over rice
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Chinese stir-fried vegetables over rice
  Vegetables    Chinese    Rice    Low Fat  
Last updated 10/4/2011 8:14:32 PM. Recipe ID 44020. Report a problem with this recipe.
Wms8p0G-I L)+f:JlHr~+Yq^ %Ӊeijwsx%&Kgǯ:u9/{n>#C\C'L&d!ՐޑKk0NkMe _a+tR1la&0bZ85ʡ1f E/`_ ~) &MsQTaX'(J̴ 3cD.bK[X'R0*Fb^DnD2#IH `*obZgtȈ9s`LQ#Ղi~Cw.Ć`*D(TD z/;ٳnrVCiʼ=e,洅iCYGJn8n&QOa4T`.كG{NDoHkp`ekJp~3{ng4&r1s?[:Q%Dr??|g`SYllf-+UPA]p6"7l}Hß=LN]jҧCY Ǜk›R.zgY{{pL2ur98v&R<7-g1*iA˧/LN缻oNƝ?=|Yh<}iSV߲w vsSi'Bv6z[05mݲ*7p1uwJMpHp0>o~ 3NGka+vnҏ &΍ç~'/Iwp:;x${2'ҏ{_dx5ڀ/Yj]kyE`U.|U ۲+Wafx- ٚViWn…nIX-e[H*Y_%BbXVp^A,:p_/^Ҳs %z9;憞_&]i5x3n&>'W,Wu<*oQHF_-I8vsWWWe>n-G/)RYu&"X25>c)!F:z-[ X $S4a*?7\@!rgR*qrv.GsNW)jr/21\!,] ytpw3kJ.TJH 6=Jڈ *CPHG "J\#c:y>lq_j݄ pr.6 i  Φ^/*sY7[sYI,:j4Yڮ qLS



 
      Title: Chinese stir-fried vegetables over rice
 Categories: Vegetables, Side dishes, Low fat, Breads, Muffins & r
      Yield: 6 Servings
 
      1 c  Onion -- thinly sliced
      1 ts Minced garlic
      1 ts Grated gingerroot
    1/4 c  Dry sherry
      1 c  Sliced bok choy
    1/2 c  Broccoli florets -- broken
           Into pieces
    1/2 c  Sliced mushrooms
    1/2 c  Red bell pepper --
           Julienned
    1/4 c  Defatted Chicken Stock
      1 c  Mung bean sprouts
    1/2 ts Chinese five-spice powder
      1 tb Low-sodium soy or tamari
           Sauce -- or to taste
      1 tb Arrowroot powder
 
  1. In a wok or large skillet over medium-high heat, saute onion,
  garlic, and gingerroot in sherry for 5 minutes, stirring frequently.
  Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and
  steam until vegetables are tender-crisp (about 5 minutes).
  
  2. Add bean sprouts and cook 1 minute. In a small bowl combine
  five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until
  mixture thickens (about 1 minute). Serve hot.
  
  Note: Chinese five-spice powder, a blend that typically includes
  fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is
  available in Chinese markets.
  
  




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Recipe ID 44020 (Apr 03, 2005)

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