Difference between revisions of "Fresh Vegetable Stir-Fry"
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
|||
| (4 intermediate revisions by the same user not shown) | |||
| Line 32: | Line 32: | ||
* 1 cup chopped red or green pepper | * 1 cup chopped red or green pepper | ||
| − | == | + | == Procedures == |
1.Combine the ingredients for the sauce in a bowl. | 1.Combine the ingredients for the sauce in a bowl. | ||
| Line 53: | Line 53: | ||
__NOEDITSECTION__ | __NOEDITSECTION__ | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes]] |
[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes]] |
Latest revision as of 20:08, 13 July 2012
Info
Cook Time:
Serves: 4
Ingredients
Source
- 1/2 cup pineapple juice
- 1 Tablespoon sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon corn starch
- 1 teaspoon soy sauce
Stir-Fry
- 1 Tablespoon vegetable oil
- 1/2 medium onion, chopped
- 1 cup broccoli "trees"
- 1 cup carrot slices
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 cup chopped red or green pepper
Procedures
1.Combine the ingredients for the sauce in a bowl.
2.In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3.Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4.Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Source
- Fresh Vegetable Stir-Fry from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
