Chinese Stir-Fried Vegetables over Rice
| Yield: | 6 Servings |
| Categories: | Low-Fat, Vegetables, Side dishes, Breads |
| 1 | c | Onion -- thinly sliced |
| 1 | ts | Minced garlic |
| 1 | ts | Grated gingerroot |
| 1/4 | c | Dry sherry |
| 1 | c | Sliced bok choy |
| 1/2 | c | Broccoli florets -- broken |
| Into pieces | ||
| 1/2 | c | Sliced mushrooms |
| 1/2 | c | Red bell pepper -- |
| Julienned | ||
| 1/4 | c | Defatted Chicken Stock |
| 1 | c | Mung bean sprouts |
| 1/2 | ts | Chinese five-spice powder |
| 1 | tb | Low-sodium soy or tamari |
| Sauce -- or to taste | ||
| 1 | tb | Arrowroot powder |
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