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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
1/2 c Sliced mushrooms
1/2 c Red bell pepper --
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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