Chinese Stir Fried Vegetables
appear on our local Chinese restaurant menus in various guises described
as "Monks Vegetables" or just plain "Mixed
Vegetables". How ever that are described, they are usually just a
stir fried mixture of fresh vegetables with a very light sauce. What
ever they are, the secrets in preparation are never over-cook, use only
fresh, add the ingredients in the right order according to cooking time and serve quickly. This recipe is
both vegetarian and very low calorie and suitable as
a main dish as part of a weight loss diet provided that you do not
accompany with too much rice. Note, though, that there is very little
protein in a portion. We also tend to minimise the amount of salt used and
add a little more soy sauce at the table if required.
|Ingredients for 2 - 3
Servings as a main dish, 4 - 6 as a side dish:
Other optional ingredients to add as a substitute on a weight for weight basis include:
You will also need a Wok or a large, deep non-stick frying pan or saute pan.
Soak the dried fungus in enough fairly warm water in a bowl for 20
minutes, drain and keep the liquid. Use water enough to cover
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