Post by JJ Judkins on Jan 10, 2004 23:56:13 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Chinese-Style Vegetables
Cuisine: Low fat
Category: Diabetic
Preparation: cook
Temperature:
Servings: 6
Ingredients:
1 tb Canola Oil
2 c Cauliflower Flowerets
2 c Broccoli Florets
4 md Carrots; Sliced
1/2 c Chicken Stock
1/4 lb Snow Peas
1 ts Garlic; Minced
2 tb Fresh Ginger Root; Minced
4 c Bok Choy; Chopped, Or Napa
-Cabbage, Chopped
1 ts Soy Sauce; [or Amazing
-Aminos]
Instructions:
1. In wok or large non-stick skillet, heat oil over medium heat. Add
cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken
stock; cover and steam for 2 minutes. 2. Add snow peas; stir-fry for
1 minute. Add garlic, ginger root, and cabbage; stir-fry for 1 minute.
Stir in soy sauce or substitute. Makes 6 servings NOTES : Any
seasonal vegetables can be added to this colourful stir-fry. Examples
are celery, onion, sweet peppers, mushrooms, green peas, beans,
tomatoes, asparagus or Brussels sprouts. Green or red cabbage can be
used instead of the Bok Choy ("Chinese Cabbage") or Napa cabbage
(crinkly leafed lettuce). [In my experience, however, red cabbage may
turn the entire mixture purple.] Recipe by: Anne Lindsay, The
Lighthearted Cookbook, p. 120 Posted to EAT-LF Digest by "Ellen
Pickett" <ellen@qnetix.ca> on Oct 2, 1998, converted by MM_Buster
v2.0l.
-------------v2.0
Recipe Name: Chinese-Style Vegetables
Cuisine: Low fat
Category: Diabetic
Preparation: cook
Temperature:
Servings: 6
Ingredients:
1 tb Canola Oil
2 c Cauliflower Flowerets
2 c Broccoli Florets
4 md Carrots; Sliced
1/2 c Chicken Stock
1/4 lb Snow Peas
1 ts Garlic; Minced
2 tb Fresh Ginger Root; Minced
4 c Bok Choy; Chopped, Or Napa
-Cabbage, Chopped
1 ts Soy Sauce; [or Amazing
-Aminos]
Instructions:
1. In wok or large non-stick skillet, heat oil over medium heat. Add
cauliflower, broccoli and carrots; stir-fry for 3 minutes. Add chicken
stock; cover and steam for 2 minutes. 2. Add snow peas; stir-fry for
1 minute. Add garlic, ginger root, and cabbage; stir-fry for 1 minute.
Stir in soy sauce or substitute. Makes 6 servings NOTES : Any
seasonal vegetables can be added to this colourful stir-fry. Examples
are celery, onion, sweet peppers, mushrooms, green peas, beans,
tomatoes, asparagus or Brussels sprouts. Green or red cabbage can be
used instead of the Bok Choy ("Chinese Cabbage") or Napa cabbage
(crinkly leafed lettuce). [In my experience, however, red cabbage may
turn the entire mixture purple.] Recipe by: Anne Lindsay, The
Lighthearted Cookbook, p. 120 Posted to EAT-LF Digest by "Ellen
Pickett" <ellen@qnetix.ca> on Oct 2, 1998, converted by MM_Buster
v2.0l.
-------------v2.0