Servings: 4

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Mixed Vegetable Stir-Fry


1 1/2 cups fresh bean sprouts
1/2 cup canned water chestnuts, drained and sliced
12 fresh Snow Peas or Purple Snow Peas, trimmed and stringed
2 to 3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup shredded Napa Cabbage (aka Chinese cabbage) or regular green cabbage
1/2 cup chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt


Blanch bean sprouts in boiling water for 30 seconds. Drain in colander. Heat oil in medium-sized pan or wok. Add vegetables and stir-fry 2-3 minutes. Mix stock and sugar, add to vegetables and heat quickly. Cover pan and cook 2-3 minutes over medium heat. Season with salt to taste. Serve immediately.

Source: Frieda’s Inc.