Chinese Stir-Fried Vegetables and Pineapple
| Yield: | 4 Servings |
| Categories: | Low-Fat, Vegetables, Breads |
| 1 | tb | Oil -- [or spray oil |
| Or just sherry -- enough for | ||
| Sauteeing | ||
| 1 | c | Water -- or sherry |
| 3 | Carrots -- chopped | |
| 1 | Zucchini -- chopped | |
| 6 | oz | Snowpeas -- optional |
| 1/2 | lb | Mushrooms -- chopped |
| 2 | Onions -- sliced | |
| 2 | lg | Tomatoes -- chopped |
| For me, optional | ||
| 1/2 | lb | Mung bean sprouts -- or |
| Chopped cabbage | ||
| 1 | 10-oz can | |
| 3 | tb | Soy sauce or tamari |
| Baby corn and/or | ||
| Water chestnuts -- | ||
| Variation | ||
| Crushed pineapple |
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