Vegetable Surprise (Stir Fry)
I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry.
5
People talking
INGREDIENTS
NutritionSauce (you may want to double this)
- 1teaspoon soy sauce
- 1⁄2teaspoon Tabasco sauce
- 1 1⁄2tablespoons vinegar
- 2 1⁄2teaspoons sugar
- 1 1⁄2tablespoons ketchup
- 1⁄4cup stock
- 3⁄4
Stir fry
- 1 1⁄2tablespoons oil
- 2
- 1⁄2cup shredded carrot
- 1⁄2cup shredded bamboo shoot
- 1⁄2cup shredded mushroom
- 1⁄4cup shredded celery
- 1⁄2cup shredded zucchini
- 1⁄2cup bean sprouts
- 2
- 1teaspoon sugar
- 1 1⁄2teaspoons sesame oil
- 1teaspoon salt
- 1⁄2cup stock
- 1teaspoon cornstarch
- 1teaspoon oil
- 2
- 1⁄2teaspoon salt
- 1dash pepper
Advertisement
DIRECTIONS
- 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.
Advertisement