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    You are in: Home / Recipes / Green Vege Stir Fry Recipe
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    Green Vege Stir Fry

    Green Vege Stir Fry. Photo by Annacia

    1/1 Photo of Green Vege Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    **Jubes**'s Note:

    You can use any green veges for this dish. Had to include 3 specifically for the recipe to be posted. Use whatever is in season. eg chinese cabbage, asparagus, broccoli, snow peas, capsicum etc. Traditional Chinese stir frys do not contain more than three types of veges. I have heard it said that more than three would look like you are cleaning out the fridge. This dish is naturally gluten free. If adding sauces such as soy before serving- check they are GF too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the wok a minute or two. Then add the peanut oil. Gentley swirl the oil around the wok to coat the sides.
    2. 2
      If you are using aromatics such as the ginger and garlic, add them at this point and stir-fry for about a minute to release the flavours.
    3. 3
      Add your selected vegetables. Immediately tumble the vegetables until they have all been glazed with the oil.
    4. 4
      Add a little sugar and about 1/2 cup water. Cover and continue to cook using a high heat for another 2 -3 minutes.
    5. 5
      If desired you can add a little soy sauce or oyster sauce before serving.

    Ratings & Reviews:

    • on June 02, 2008

      55

      Looks like this recipe is popular for the ZWT 4 Add More Veggies Challenge. It was my base recipe also. I used broccoli, sugar peas, English peas, spinach, carrot, water chestnuts, bamboo shoots,yellow summer squash, red bell pepper, mushrooms and onion (no sugar). This was served over steamed brown rice for a great dinner. Made for the Diabetic Forum "Add More Veggies" Challenge (ZWT4)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2008

      I know the Chinese believe more than 3 veggies looks like you are cleaning out the fridge but thats excactly what I did. I had some broccoli, green beans, green pepper, mushrooms in small quanties. So my fifth veg I took a carrot for colour. Hubby needs to eat lots of veggies so he was very happy . I enjoyed the dish as well. I added some soy sauce the last few seconds and it tasted very good. Thank you for a nice meal. I made this for ZWT4 for the Asian challenge for the Chic chefs

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      55

      Well, so I'm not terribly Chinese-traditional, but then the challenge I cooked this for required 5 veggies! So, besides opting for 1 teaspoon of garlic, I used 1/2 a good size head of broccoli, 1/2 green pepper, 1 zucchini, 1 cup of cut green beans & 1 cup of snow peas! I put the pepper, geans & peas in first & cooked them for a minute of so longer than the other 2 veggies! It all came together quite nicely, & the flavor imparted by the peanut oil & garlic made this a GREAT DISH! [Made & reviewed as part of the Asian Challenge 3 ~ Add More Veggies! in Zaar's World Tour 4]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green Vege Stir Fry

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 107.2
     
    Calories from Fat 37
    34%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 61.4 mg
    2%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 5.5 g
    22%
    Sugars 6.0 g
    24%
    Protein 5.7 g
    11%

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