Mixed Vegetable Stir-fry
A versatile vegetable stir-fry recipe can be adapted to include just about any vegetable you'd like.
|Author:||Inspired by Vegetarian Times, 2002.04|
|3 tbsp.||vegetable oil|
|6 cloves||garlic, coarsely chopped|
|1 tbsp.||chilli paste|
|1 tsp.||oyster sauce|
|1 lb.||assorted vegetables (such as asparagus, green beans, eggplant, mushrooms, bell pepper and bean sprou|
|1||jalapeño pepper, seeded and thinly sliced|
- In a large wok or large heavy skillet, heat oil over high heat. Add garlic and stir-fry until golden, about 2 minutes. Add miso, oyster sauce and sugar and stir to blend.
- Add Vegetables and jalapeño and stir-fry, until vegetable are crisp-tender, about 12 minutes. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.