Servings: 6

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Stir-Fried Bamboo Vegetables


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


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