Stir Fry: Stir-Fried Vegetables with Chicken or Pork | Submitted By: Nishana Lee

2 tablespoons vegetable oil1/2 pound boneless skinless chicken breasts, cut into cubes2 cloves garlic, chopped2 tablespoons oyster sauce1 cup chopped broccoli1 cup sliced green bell pepper1 cup sliced carrots1 cup sliced napa cabbage1 cup sliced celery1 cup fresh bean sprouts1 cup sliced zucchini1 cup chopped green onions1 teaspoon salt1/2 cup water2 tablespoons mushroom soy sauce1 tablespoon cornstarchHeat oil in a wok or large heavy skillet. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions. Season with salt, and stir-fry for 6 to 8 minutes. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened. Amount Per Serving  Calories: 192 | Total Fat: 8g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Stir-Fried Vegetables with Chicken or Pork

Servings Per Recipe: 4

Amount Per Serving

Calories: 192

Total Fat: 8gCholesterol: 33mgSodium: 1175mgTotal Carbs: 14.7g    Dietary Fiber: 4.1gProtein: 16.9g VIEW DETAILED NUTRITION
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I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything that is raw, even the celery and onions) and then run cold water over them as soon as they come out of the water. This makes them nice and crisp-tender. Also, the heat should be on almost the hottest setting and preheated well before adding the pork or chicken (I used teriyaki-marinated pork tenderloin sliced thinly). Stir-fry meat for about 3 or 4 minutes, just until no longer pink, then add garlic (I also added fresh ginger at this point) and oyster sauce and cook for 1-2 minutes before adding the blanched veggies. Cook until everything is heated through, then add the water/cornstarch mixture and any canned veggies (I used baby corn and canned bean sprouts) and cook for 1 more minute until sauce is thick. Stir-fry cooks very quickly, so have everything ready and set up on your counter to be tossed right in when needed! I served this over rice, and it was a big hit! Was this review helpful? [ YES ]
46 users found this review helpful I stir-fry all the time, and I thought this was delicious, but the cooking times a methods... I tried this recipe a couple of nights ago for dinner, but instead of adding the meat, I used just with the veggies as I already had my meat planned and was looking to stir fry some veggies as my side dish. This turned out to be excellent, I didn't use all the veggies called for as I didn't have everything, so improvised with broccoli, bean sprouts, mushrooms, gr onions, yellow peppers and celery. Luckily it's very forgiving and will adapt well with what you have in the fridge! The only other thing I cahnged was not using the mushroom soy sauce (did not have and have actually never even looked for it). I used just regular reduced sodium soy and it turned out great. I didn't add the salt either and was glad as I found that this recipe did not need the additional salt. Hubby and I both really enjoyed, thanks for sharing! Was this review helpful? [ YES ]
5 users found this review helpful I tried this recipe a couple of nights ago for dinner, but instead of adding the meat, I used... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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