Stir-Fry Vegetables
Stir-Fry Vegetables is an impressive dinner. Made with 1 c. bean sprouts, 1 (8 oz.) can sliced water chestnuts, 1 c. slantedly sliced carrots, 1 c. slantedly sliced celery and 1 small sliced onion, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In wok at high heat, sprayed well, add celery, carrots, onions and water chestnuts and stir-fry about 2 minutes, then add bean sprouts, cabbage and zucchini, stirring an additional 2 minutes or until cabbage begins to wilt.
Add spices, soy sauce and cooking wine to blend well.
Then dissolve water and cornstarch and then pour over vegetables.
Reduce heat and simmer until sauce thickens.
Serve over rice or noodles.
π· Perfect Pairings
Complete your meal with these
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