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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
- (about 1 minute). Serve warm over rice.
- Note: Chinese five-spice pwdr, a blend which typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 180mg | 5% |
| Total Carbs 20.81g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.01g | 2% |
| Protein 3.13g | 5% |
