- Vegetable Chinese Stir Fry
- 1 cup mung bean sprouts
- 2 cups broccoli flowerets
- 1/2 cup carrots, sliced thin
- 1 small zucchini
- 1 sweet red pepper
- 1/2 cup celery, sliced thin
- 1/2 cup water chestnuts
- 3 cloves garlic, minced
- 1 medium scallion, white part minced and greens cut into 1/2-inch lengths
- 2 tsp. ginger, freshly grated
- 2 tbsp. peanut oil
- 1 tbsp. Kikkoman Stir-Fry sauce (or your favorite mix)
- 1 tbsp. Lee Kum Kee Stir-Fry Sauce (or your favorite mix)
- 1 cup water
- 2 tsp. cornstarch
Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.
Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir several minutes, until the vegetables are crisp tender. Add the sprouts and cook 2 more minutes.
Make a space in the center and add the minced garlic and ginger — let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.
- Bean Sprout Stir Fry
- 1/2 cup water chestnuts, sliced
- 1 cup snow peas
- 3 cups raw mung bean sprouts
- 1 tbsp. butter
- Braggs seasoning, to taste
- 1/8 tsp. onion powder
- 1/8 tsp. garlic powder
- 1/2 tsp. grated ginger
Heat the butter, garlic powder, onion powder and grated ginger in a wok over medium heat until butter melts. Add the remaining ingredients. Spray Braggs over the cooking vegetables to taste. Stir fry until lightly cooked (approximately 3 minutes depending on the heat level).
- Sweet Pepper Stir Fry
- 1 orange bell pepper, cored and sliced
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1 cup Spanish onion, sliced
- 1 cup mung bean sprouts
- 3 garlic cloves, minced
- 2 tsp. ginger, freshly grated
- 1 tbsp. olive oil
- 1/4 tsp. Chinese Five Spice powder
- 2 tsp. vegetable base powder, low-salt
- 1 tsp. fruit sugar
- 1 tsp. cornstarch
- 3/4 cup water
- Braggs seasoning, to taste
Prepare vegetables by cutting into evenly shaped slices. Heat oil in stir-fry pan and add the onion and stir fry about 2 minutes. Add remaining vegetables and cook and stir for several minutes.
Spray the Braggs seasoning on the vegetables while they cook. When the vegetables are half way done, make a space in the center and add the minced garlic and ginger — let them cook in the center for 1 minute and then mix them in with the vegetables.
Mix the Chinese Five Spice powder, vegetable base powder, fruit sugar and cornstarch into the water. When the vegetables are crisp-tender, make a space in the center and add the sauce. Allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.
