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"
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6|
|Calories from Fat: 29 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 1.2mg||0 %|
|Sodium 151.1mg||5 %|
|Potassium 553.9mg||15 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 10.6g|
|Protein 5g||7 %|
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Calories per serving: 98
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