Preparation time
15 minutes
Ready in
23 minutes
Cooking Time: 8 minutes
Makes
4 servings
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
1 Serving
- Protein: 4 grams
- Fat: 5 grams
- Carbohydrate: 17 grams
- Calories: 129
- Fibre: 4 grams
- Sodium: 385 mg