Winter Vegetable Stir-Fry

This Asian-style stir-fry of nutritious and economical Ontario winter vegetables is delicious served over noodles or rice. 

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Servings: 4

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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) minced gingerroot
  • 2 cloves Ontario Garlic, minced 
  • 2 Ontario Onions, cut into thin wedges
  • 2 Ontario Carrots, cut into thin diagonal slices
  • 2 cups (500 mL) finely shredded Ontario Green Cabbage
  • Half green pepper, cut in thin strips
  • 2 tbsp (25 mL) chicken broth or water
  • 2 cups (500 mL) Ontario Bean Sprouts
  • 1 cup (250 mL) sliced Ontario Mushrooms

Sauce:

  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) dry sherry
  • 1 tsp (5 mL) dark sesame oil
  • 1 tsp (5 mL) cornstarch  
  • 1/2 tsp (2 mL) hot chili sauce or crushed red pepper flakes 

Instructions

Sauce: 

In small bowl, whisk together soy sauce, sherry, sesame oil, cornstarch and chili sauce.  Set aside.

Heat wok or large frying pan over high heat.  Add oil, swirling to coat sides; stir-fry ginger and garlic for a few seconds.  Add onions, carrots, cabbage, green pepper and broth; stir-fry until tender-crisp, about 3 minutes.  Add bean sprouts and mushrooms; cook 1 minute.  Stir sauce mixture; add to wok and cook until thickened, about 30 seconds.

Nutritional information

  • Protein: 4 grams
  • Fat: 5 grams
  • Carbohydrate: 17 grams
  • Calories: 129
  • Fibre: 4 grams
  • Sodium: 385 mg