Stir-fried vegetables
Stir-fried vegetables
Ingredients
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) vegetable oil
- 6 baby bok choy, halved or quartered
- 1 carrot, julienned
- 1 small onion, sliced
- 1/2 cup (125 ml) canned water chestnuts, sliced
- 1 cup (250 ml) bean sprouts
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) fresh ginger, grated
- Salt
Instructions
- In a wok or large skillet over high heat, stir-fry the bell peppers and garlic in the oil for about 3 minutes. Add the bok choy, carrot, onion and water chestnuts. Continue stir-frying until the bok choy is tender. Remove from the heat. Add the bean sprouts, soy sauce, vinegar and ginger. Toss well. Adjust the seasoning.
- Serve with Asian-Style Chicken Lollipops.
Stir-fried vegetables