Chinese-style Vegetables

1 tb Canola Oil
2 c Cauliflower Flowerets
2 c Broccoli Florets
4 md Carrots; Sliced
1/2 c Chicken Stock
1/4 lb Snow Peas
1 ts Garlic; Minced
2 tb Fresh Ginger Root; Minced
4 c Bok Choy; Chopped, Or Napa Cabbage, Chopped
1 ts Soy Sauce; [or Amazing Aminos]

In wok or large non-stick skillet, heat oil over medium heat. Add cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken stock; cover and steam for 2 minutes.

Add snow peas; stir-fry for 1 minute. Add garlic, ginger root, and cabbage; stir-fry for 1 minute. Stir in soy sauce or substitute. Makes 6 servings

Printer friendly version: Chinese-style Vegetables

Click Back to return here.