Vegetable Surprise (Stir Fry) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I think this came from the Yan Can Cookbook - an interesting twist on the typical vegetable stir fry. Ingredients:
1 teaspoon soy sauce |
1/2 teaspoon tabasco sauce |
1 1/2 tablespoons vinegar |
2 1/2 teaspoons sugar |
1 1/2 tablespoons ketchup |
1/4 cup stock |
3/4 teaspoon cornstarch (whisked with a little liquid to make a paste) |
1 1/2 tablespoons oil |
2 garlic cloves, chopped |
1/2 cup shredded carrot |
1/2 cup shredded bamboo shoot |
1/2 cup shredded mushroom |
1/4 cup shredded celery |
1/2 cup shredded zucchini |
1/2 cup bean sprouts |
2 scallions, shredded |
1 teaspoon sugar |
1 1/2 teaspoons sesame oil |
1 teaspoon salt |
1/2 cup stock |
1 teaspoon cornstarch |
1 teaspoon oil |
2 small eggs, beaten |
1/2 teaspoon salt |
1 dash pepper |
Directions:
1. Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
2. Heat skillet or wok with 1 1/2 T oil over high heat.
3. Add garlic and stir for 10 seconds.
4. Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
5. Add remaining vegetables and continue stirring for another minute.
6. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
7. Add cornstarch and stir to thicken.
8. Mound on a platter.
9. Combine eggs, salt and pepper.
10. Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
11. To serve, lay omelet over vegetables on platter and cover with sauce.
12. Cut into wedges like a pie.
13. I served this over cooked rice.
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