4.0 – 1 reviews • Sauce Recipes
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
2 to 4 servings |
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon peeled and grated fresh ginger
- 1 carrot, sliced
- 3 shiitake mushrooms, sliced
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 handful snow peas, trimmed
- All-Purpose Stir-Fry Sauce, recipe follows
- 1 cup vegetable stock
- 1 tablespoon oyster sauce
- 1 tablespoon Shaohsing rice wine
- 1 tablespoon light soy sauce
Instructions
- Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
- In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
166 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
5 g |
| Sugar |
7 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
551 mg |
| Serving Size |
1 of 2 servings |
| Calories |
166 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
5 g |
| Sugar |
7 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
551 mg |