Recipe by pattikay in L.A.
I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry.
Top Review by echo echo
I halved the recipe, which worked fine. I shredded most of the veggies with a grater, but couldn't figure out how to shred the sprouts so I just chopped them really fine. It's kind of time consuming but tasty, especially for something os low fat!
Sauce (you may want to double this)
- 1 teaspoon soy sauce
- 1⁄2 teaspoon Tabasco sauce
- 1 1⁄2 tablespoons vinegar
- 2 1⁄2 teaspoons sugar
- 1 1⁄2 tablespoons ketchup
- 1⁄4 cup stock
- 3⁄4 teaspoon cornstarch (whisked with a little liquid to make a paste)
- 1 1⁄2 tablespoons oil
- 2 garlic cloves, chopped
- 1⁄2 cup shredded carrot
- 1⁄2 cup shredded bamboo shoot
- 1⁄2 cup shredded mushroom
- 1⁄4 cup shredded celery
- 1⁄2 cup shredded zucchini
- 1⁄2 cup bean sprouts
- 2 scallions, shredded
- 1 teaspoon sugar
- 1 1⁄2 teaspoons sesame oil
- 1 teaspoon salt
- 1⁄2 cup stock
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 2 small eggs, beaten
- 1⁄2 teaspoon salt
- 1 dash pepper
Directions See How It's Made
- Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
- Heat skillet or wok with 1 1/2 T oil over high heat.
- Add garlic and stir for 10 seconds.
- Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
- Add remaining vegetables and continue stirring for another minute.
- Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
- Add cornstarch and stir to thicken.
- Mound on a platter.
- Combine eggs, salt and pepper.
- Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
- To serve, lay omelet over vegetables on platter and cover with sauce.
- Cut into wedges like a pie.
- I served this over cooked rice.