Oriental Vegetables
A Uncategorized recipe with molasses or brown sugar, each soy sauce and vinegar, grated fresh ginger root. Ready in 35 min, serves 6.
Curated byKavya Sharma🇮🇳
- 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.
Nutrition Facts
Per serving
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 35 min, serves 6.
Curated byKavya Sharma🇮🇳
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.
About this recipe
A Uncategorized recipe with molasses or brown sugar, each soy sauce and vinegar, grated fresh ginger root. Ready in 35 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
