Stir fry (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 c sliced baby bok choy, about 3-4 heads1.25 c thinly sliced carrots.5 c sliced mushrooms1 large onion, sliced1 c sliced green pepper1/2 c sliced red pepper.25 c raw almonds1 Tbsp minced garlic1 Tbsp grated fresh ginger 1/4 tsp crushed chillies1 vegetable boullion cube + 1 c boiling water1 Tbsp cornstarch + 1-2 Tbsp cold water3 Tbsp canola oilEDIT; removed canned baby corn and bean sprouts; added red pepper
Heat 1Tbsp oil in pan and brown garlic, ginger and chillies. Remove and put aside.
Add 1 Tbsp oil to pan and sauté onions and carrots till soft and golden. Remove, add a little oil and sauté other veggies except bok choy and sprouts, cooking in batches if necessary.
Lastly cook bok choy and sprouts, then add broth, cornstarch, soya sauce and seasonings. Stir together to form a sauce then add previously cooked veggies to heat through.
Serving Size: Makes 6 1-c servings.
Add 1 Tbsp oil to pan and sauté onions and carrots till soft and golden. Remove, add a little oil and sauté other veggies except bok choy and sprouts, cooking in batches if necessary.
Lastly cook bok choy and sprouts, then add broth, cornstarch, soya sauce and seasonings. Stir together to form a sauce then add previously cooked veggies to heat through.
Serving Size: Makes 6 1-c servings.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 317.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.1 g
- Protein: 3.5 g
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