Chinese stir-fried vegetables and pineapple
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil -- [or spray oil |
| Or just sherry -- enough for | ||
| Sauteeing | ||
| 1 | cup | Water -- or sherry |
| 3 | Carrots -- chopped | |
| 1 | Zucchini -- chopped | |
| 6 | ounces | Snowpeas -- optional |
| ½ | pounds | Mushrooms -- chopped |
| 2 | Onions -- sliced | |
| 2 | larges | Tomatoes -- chopped |
| For me, optional | ||
| ½ | pounds | Mung bean sprouts -- or |
| Chopped cabbage | ||
| 1 | 10-oz can | |
| 3 | tablespoons | Soy sauce or tamari |
| Baby corn and/or | ||
| Water chestnuts -- | ||
| Variation | ||
| Crushed pineapple | ||
Directions
Stir-fry all ingredients together over medium high heat until carrots are tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite pasta]. Serves 4. Posted by BuktiMukti.
Recipe By : SIMPLY VEGAN by Debra File
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