Makes:
2 servings
Utensil:
5 Qt./4.7 L Gourmet Wok with Cover
small mixing bowl
Contributed By:
Janet Potts, RD, LD
Ingredients
Recipe Description:
Chocked full of cancer-fighting components and immune-boosting vegetables, this low-fat, low-calorie and zero cholesterol meal is a delicious, one-dish dinner. And if it's not your normal eating mode, give chopsticks a try - turn your family's meal into a fun event!
2 1⁄2
teaspoons
sugar
(11
g)
1⁄4
teaspoon
black pepper
(.5
g)
1
teaspoon
garlic, chopped
(3
g)
4
teaspoons
fish sauce, or soy sauce
(20
mL)
1
cup
broccoli flowerets, chopped
(71
g)
1
carrot, sliced, use Cone #4
2
mushrooms, sliced, use Cone #4
1⁄4
cup
bamboo shoots, thinly sliced
(38
g)
5
snow peas, sliced
1⁄4
cup
celery, sliced, use Cone #4
(25
g)
1⁄2
cup
onion, sliced, use Cone #4
(58
g)
1
cup
Napa cabbage, sliced, use Cone #4
(70
g)
2-3
teaspoons
oyster sauce, optional
(10-15
mL)
2
cups
rice, cooked
(348
g)
1⁄4
cup
chow mein noodles
(11
g)
Optional for beef chow mein
2
ounces
beef sirloin, raw, trimmed of fat and sliced thin
(57
g)
1
dash
salt
1
dash
pepper
1⁄2
teaspoon
garlic, minced
(1.5
g)
Directions:
- Combine sugar, pepper, garlic and fish sauce in small bowl. Set aside.
- Preheat wok over medium heat. When several drops of water sprinkled on wok skitter and dissipate, add broccoli, carrots, mushrooms, bamboo shoots, snow peas and celery. Stir-fry for 2 - 3 minutes or until vegetables become aromatic.
- Pour reserved fish sauce over vegetables and mix to combine. Add onions, cabbage and oyster sauce. Continue to stir-fry for approximately 1 minute or until vegetables are crisp-tender.
- Serve over hot rice. Sprinkle with chow mein noodles.
Tips:
- If using beef, combine with salt, pepper and garlic. Sauté in wok before cooking vegetables. Then proceed with directions above.
- May replace sugar with agave nectar.
Directions
Tips
Reviews