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Stir Fried Vegetables

Category: Vegetarian


2 - 3 tbsp. oil
1 - 2 peeled, thinly round sliced carrots
1 - 2 thinly diagonally sliced celery
3 - 4 sprigs broccoli, sliced lengthwise
3 - 4 floweretts cauliflower, sliced
1/2 cup fresh stringbeans, cut
3 Chinese cabbage leaves (cut)
1 - 2 bok choy leaves, cut
4 - 5 fresh mushrooms sliced (optional)
1/2 cup water chestnuts, sliced or 1 pkg. frozen peapods & water chestnuts
1 - 2 small zucchini squash, diagonally sliced one-handful fresh bean sprouts
2 - 3 tbsp. cornstarch (more or less)
2 - 3 tbsp. soy sauce
2 - 3 cups water, more if too dry


Before you start, you will need a Iarge frying pan or wok. Have all vegetables cut up before hand. For bestresults, don't overcook. They should be on the raw side when all finished. You can use whatever vegetablecombination you like.Heat oil till smoking, add carrots, stir quickly (about 1/2 minutes), add broccoli, cauliflower, stir (1/2minutes), add stringbeans, celery, stir 1/2 minutes. (If running out of room, remove some vegetables forawhile.) Add cabbage, bok choy, zucchini, stir. Add water chestnuts, bean sprouts, mushrooms. Havecornstarch and soy sauce ready; mixed together in water. Stir into vegetables, stirring constantly. (If toodry, add more water.) Simmer about 3 minutes or until starch cooked. Serve hot in casserole or bowl.

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