Vegetable Surprise (Stir Fry)

Submitted by patti k.

"I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry."

 

• Ready In: 35mins
• Ingredients: 25
• Serves: 4-5

ingredients

• 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)

• Stir fry

• 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

1. Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
2. Heat skillet or wok with 1 1/2 T oil over high heat.
3. Add garlic and stir for 10 seconds.
4. Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
5. Add remaining vegetables and continue stirring for another minute.
6. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
7. Add cornstarch and stir to thicken.
8. Mound on a platter.
9. Combine eggs, salt and pepper.
10. Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
11. To serve, lay omelet over vegetables on platter and cover with sauce.
12. Cut into wedges like a pie.
13. I served this over cooked rice.

Reviews

[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!

 

[WI Cheesehead]

Seemed a little putzy for a weekday meal, so next time, weekend! Sauce is yummy (I doubled ingred. but only used 1/2 tsp Louisiana hot sauce for the Tabasco). Used baby corn for the zucchini and sesame seeds for the oil. My omelette ended up being scrambled :( I would consider drizzling the eggs into the vegetables to cook also. To make enough for a family, I would think you would have to double it (maybe not that much but 1 1/2 x's.)

 

[Aunt Cookie]

This was a nifty idea for an entree, and with a couple of changes I think I'll really like it a lot. The vegetables were too overcooked for my taste, but I think it's because they were shredded. Next time I make this, I'll probably just chop the vegetables so they get as soft. I'd probably add less liquid at the end of the vegetables' cook time; they were a bit soupy. The sauce was nice and spicy, and I liked the thin omelette on top of the veggies. Thanks for posting!

 

[Stephanie Y.]

This was really good and extremely low in calories. Once the vegetables are shredded it comes together very quickly. I halved the recipe without any problem. Thank you pattikay for sharing this recipe that will help me get my waistline back!