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| Basic Stir Fried Vegetables
1 pound of vegetables, combinations below
3 slices of fresh ginger root, peeled and chopped
1 clove garlic, minced
1/4 - 1/2 cup of chicken broth or water
1 tablespoon of low sodium soy sauce or less
1/2 teaspoon of sugar
1 tablespoon of oil
1 teaspoon of cornstarch
2 tablespoons of water
Prepare vegetables as indicated in the instructions below. The individual vegetables are added to the pan according to their specific cooking time. Remember: The toughest vegetables are added first, the more tender ones last.
Combine chicken broth or water, soy sauce and sugar.
Heat oil. Add ginger root and garlic, and stir fry a few times. Add vegetables (adjust heat to prevent scorching). Stir fry to coat with oil and heat through.
Add broth/soy mixture and heat quickly. Then simmer, covered, over medium heat until vegetables are done. The aim is to have vegetables that are tender, but still crunchy.
when vegetables are tender, thicken the sauce with a cornstarch paste made of 1 teaspoon cornstarch and 2 tablespoons of cold water. Makes 4 cups
Suggested Combinations for Basic Stir Fried Vegetables
-- Cabbage, onions, green pepper, fresh mushrooms, carrots and snow peas.
--Chinese cabbage and 2 - 3 dried black mushrooms, soaked and sliced.
--Broccoli, fresh mushrooms and carrots.
--Zucchini, green pepper, mushrooms onions and tomatoes.
--Bean Sprouts and onions.
--Cauliflower and fresh mushrooms. |
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