Garden-vegetable Stir-fry |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Team this with broilled fish! Ingredients:
1 1/2 tsp cornstar |
2 tbsp soy sauce |
1 tbsp orange juice |
2 tbsp cold water |
2 tsp sugar ; dash pepper |
1 small green pepper sliced |
1 1/2 cups cauliflower cut into flowerets |
1 cup shredded green cabbage |
1 medium onion, cut into thin wedges |
1/2 cup thinly sliced carrot |
1 cup zucchini, sliced |
tomato wedges ( optional) |
Directions:
1. For sauce, combine cornstarch, water, soya sauce, orange juice, sugar and pepper, set aside.
2. In a medium saucepan cook cauliflower for 3 minutes. Add cabbage. Cover and simmer 1 minute more. Drain well.
3. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry onion and carrot for 3 mintues. Remove from wok. Add cabbage, cauliflower, green pepper and zucchini; stir-fry till vegetables are crisp-tender. Push vegetables from center of wok.
4. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Return all vegetables to wok. Stir vegetable into sauce. Cook and stir 1 minute more. If deesire, gaarnish with tomato wedges.
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