Oriental Vegetables
A Uncategorized recipe with molasses or brown sugar, each soy sauce and vinegar, grated fresh ginger root. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Stir together molasses or brown sugar, soy sauce and vinegar; set aside.
molasses or brown sugar(1 tbsp)each soy sauce and vinegar(1 tbsp) - 2
Spray a wok or large skillet with nonstick spray coating.
- 3
Stir-fry ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated).
grated fresh ginger root(1 tsp) - 4
Add onions and stir-fry for 1 minute.
green onions bias sliced into 1/4-inch lengths(1 c) - 5
Add pea pods and cabbage and stir-fry for 2 more minutes.
fresh pea pods or 1 6 oz pkg frozen pea pods(6 oz)shredded chinese cabbage or cabbage(2 c) - 6
Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender.
green onions bias sliced into 1/4-inch lengths(1 c)thin bite-size strips green or sweet red pepper(1 c)fresh bean sprouts(1 c) - 7
Pour sauce over vegetables and toss to coat.
each soy sauce and vinegar(1 tbsp) - 8
Heat through.
- 9
Serve immediately.
- 10
Makes 6 servings.
- 11
Per Serving: 41 Calories, 0 g.
- 12
Fat, 0 mg.
- 13
Cholesterol and 196 mg.
- 14
Sodium.
Rate this recipe
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Oriental Vegetables
A Uncategorized recipe with molasses or brown sugar, each soy sauce and vinegar, grated fresh ginger root. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
Stir together molasses or brown sugar, soy sauce and vinegar; set aside.
molasses or brown sugar(1 tbsp)each soy sauce and vinegar(1 tbsp) - 2
Spray a wok or large skillet with nonstick spray coating.
- 3
Stir-fry ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated).
grated fresh ginger root(1 tsp) - 4
Add onions and stir-fry for 1 minute.
green onions bias sliced into 1/4-inch lengths(1 c) - 5
Add pea pods and cabbage and stir-fry for 2 more minutes.
fresh pea pods or 1 6 oz pkg frozen pea pods(6 oz)shredded chinese cabbage or cabbage(2 c) - 6
Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender.
green onions bias sliced into 1/4-inch lengths(1 c)thin bite-size strips green or sweet red pepper(1 c)fresh bean sprouts(1 c) - 7
Pour sauce over vegetables and toss to coat.
each soy sauce and vinegar(1 tbsp) - 8
Heat through.
- 9
Serve immediately.
- 10
Makes 6 servings.
- 11
Per Serving: 41 Calories, 0 g.
- 12
Fat, 0 mg.
- 13
Cholesterol and 196 mg.
- 14
Sodium.
Rate this recipe
