Spicy Stirfry Rice

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Evolved gradually...finalized in 1993, Ann Arbor.


2 Tbs Vegetable oil
1 Tbs Garlic
1 Tbs chili paste
1 Tbs fresh ginger
1/2 cup carrots; sliced
1 cup Onions; chopped
2 cups broccoli
2 cups Chicken broth
1/4 cup Soy sauce
1 Tbs Sugar
2 cups cabbage; chopped
1 cup mung sprouts
1 cup Mushrooms; sliced
2 Tbs cornstarch; dissolved in
2 Tbs vinegar and water; (2 tbs each)
1 cup frozen peas
3 cups Rice; cooked

Original recipe makes 0



Heat oil in large saucepan. Add garlic, chili, ginger and stirfry one min. Add corrots, onion, broccoli, and stirfry two mins. Add broth, soy, sugar, and bring to boil. Add Cabbage, mushrooms, sprouts, and stir for another 2-3 mins. Stir in cornstarch paste and peas and cook 1-2 mins. Mix in rice and serve.

Servings: 4

Verified by stevemur
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Calories Per Serving: 3023 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
bkprice13 8y ago

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