Stir-fried Chinese Vegetables

Total Time
20mins
Prep 20 mins
Cook 0 mins

Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)

Ingredients Nutrition

Directions

  1. Combine the first 4 ingredients in a small bowl and set aside.
  2. Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
  3. Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
  4. Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.

Reviews

(9)
Most Helpful

Very good. I used sesame oil instead of vegetable oil and added a little bit of cornstarch to the sauce so it would thicken a little. I'll definitely use this recipe again. Thanks for posting!

2bizzy October 13, 2010

made as per recipe, but I found it quite bland. Since I am alone, I have leftovers. Think I'll reheat using a little sesame oil and spice up with a little chili sauce.

The Abinator December 17, 2006

Very good and so simple to make.

Celeste! November 13, 2006

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