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Receta Chinese Stir Fried Vegetables Over Rice
by Global Cookbook

Chinese Stir Fried Vegetables Over Rice
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Ingredientes

  • 1 c. onion thinly sliced
  • 1 tsp chopped garlic
  • 1 tsp grated gingerroot
  • 1/4 c. dry sherry
  • 1 c. sliced bok choy
  • 1/2 c. broccoli florets broken into pcs
  • 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 tsp Chinese five-spice pwdr
  • 1 Tbsp. low-sodium soy or possibly tamari sauce or possibly to taste
  • 1 Tbsp. arrowroot pwdr
  • 2 c. cooked rice

Direcciones

  1. In a wok or possibly large skillet over medium-high heat, saute/fry onion, garlic, and gingerroot in sherry for 5 min, stirring frequently. Add in bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam till vegetables are tender-crisp (about 5 min).
  2. Add in bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add in to stir-fry and cook till mix thickens
  3. (about 1 minute). Serve warm over rice.
  4. Note: Chinese five-spice pwdr, a blend which typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.
  5. Chinese five-spice pwdr, garlic, and gingerroot, and eliminates the fat from cooking oils. The selection of fresh vegetables can change with the season and availability of produce. Try marinating a few of the vegetables in the sherry, garlic, and gingerroot for several hrs before adding to the wok.