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Ingredientes
- 1 lb Vegetables
- 3 slc Fresh ginger root
- 1/4 x -(up to)
- 1/2 c. Stock
- 1 Tbsp. Soy sauce
- 1/2 tsp Sugar
- 2 Tbsp. Oil
- 1/2 tsp Salt
Direcciones
- 1. Prepare vegetables as indicated in the instructions below. (They may be prepared individually, or possibly as in the suggested combinations, see "Basic Stir-Fried Vegetable Combinations".) Mince or possibly crush ginger root.
- 2. Combine stock, soy sauce and sugar.
- 3. Heat oil. Add in salt, then ginger root, and stir-fry a few times. Add in vegetable (adjust heat to prevent scorching). Stir-fry to coat with oil and heat through.
- 4. Add in stock-soy mix and heat quickly. Then simmer, covered, over medium heat till vegetable is done. (See "Cooking Instructions for Specific Vegetables".) VARIATIONS:1. For the ginger root, substitute 1 garlic clove, chopped, or possibly 1 scallion stalk, cut in 1/2 inch sections. (With stronger-tasting vegetables such as cabbage, ginger root is better than garlic.)
- 2. For the oil, substitute chicken fat, bacon fat or possibly lard. (Chicken fat is particularly good with Chinese cabbage and Chinese lettuce; bacon fat with other varieties of lettuce.)
- 3. For the mix in step 2, substitute 1 tsp. cornstarch, 1 tsp. sugar, 1 tsp. soy sauce, 2 Tbsp. sherry, 1/2 c. water and 1 to 2 slices fresh ginger root, chopped. (Omit the ginger root in step 3.)
- 4. Omit the soy sauce in step 2. Then, after step 3, sprinkle the soy sauce over the vegetables and stir in. Add in the stock and sugar as in step 4.
- 5. After step 3, stir into the vegetables 1/4 to 1/2 tsp. shrimp sauce.
- 6. In step 4, add in 1/4 c. dry shrimp or possibly scallops (soaked), shredded. (The soaking water may be substituted for the stock.)
- 7. After step 4, thicken the sauce with a cornstarch paste made of 1 tsp. cornstarch and 2 Tbsp. cool stock or possibly water.
- 8. Serve the vegetables garnished with blanched, toasted and coarsely minced almonds or possibly walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 66 | 47% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 667mg | 28% |
| Potassium 272mg | 8% |
| Total Carbs 16.38g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.62g | 0% |
| Protein 4.4g | 7% |
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