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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a very tasty dish served over rice or very thin noodles. You can add tofu for a complete meal, or serve as a side dish. From the cookbook Lean and Luscious and Meatless. Ingredients:
2/3 cup pineapple juice |
2 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1 tablespoon cornstarch (plus 1 tsp cornstarch) |
1 teaspoon sugar |
1 tablespoon vegetable oil (plus 1 tsp) |
1 cup onion, sliced 1/4-inch thick |
1 cup green pepper, sliced 1/4-inch thick |
1/2 cup carrot, sliced 1/4-inch thick |
1 cup broccoli, cut into small flowerets |
1 cup cauliflower, cut into small flowerets |
1/2 cup sliced water chestnuts |
1 cup sliced mushrooms |
1 1/2 cups chinese cabbage, coarsely shredded |
Directions:
1. In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
2. Mix until cornstarch is dissolved; set aside.
3. Heat oil in a large nonstick skillet or wok over medium-high heat.
4. Add onions, green pepper, and carrots.
5. Cook 3 to 4 minutes, stirring constantly with a tossing motion.
6. Add broccoli, cauliflower, and water chestnuts.
7. Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
8. Add mushrooms and cabbage.
9. Cook, stirring, 1 minute.
10. Stir sauce and add to vegetables.
11. Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.
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