Servings: 6

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Stir-Fried Bamboo Vegetables

Ingredients:

2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons Fresh Ginger, minced
1/8 teaspoon crushed red pepper
1 teaspoon cornstarch
1/2 cup water
2 cups broccoli florets
2 cups cauliflower florets
1 1/2 cups carrots, bias-sliced
Peanut oil or cooking oil for stir-frying
1 cup Snow Peas or Purple Snow Peas
1 1/2 cups bamboo shoots, drained and thinly sliced

Steps:

For sauce, in small bowl, combine sherry, soy sauce, fresh ginger, red pepper and cornstarch. Stir in water. Set aside.

Steam broccoli, cauliflower and carrot over boiling water 3 minutes. In wok or large skillet, add a little oil and heat. Add broccoli. Stir-fry for 3 minutes. Remove from wok. Add a little more oil if necessary. Stir-fry cauliflower. Remove from wok. Repeat with carrots. Add more oil if needed. Add snow peas and bamboo shoots. Stir-fry 1 minute. Remove from wok.

Stir sauce again. Pour into center of wok. Cook and stir until thickened and bubbly. Cook 1 minute more. Add all vegetables back to wok. Stir to coat with sauce. Cover wok. Cook 3 minutes more to heat through.

Source: Frieda’s Inc.

Analyzed to serve 6 with 3 tablespoons oil. Calories 110, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 10g, Dietary Fiber 3g, Sugars 4g, Protein 3g, Vitamin A 120%, Vitamin C 70%, Potassium 475mg