Buddha's Delight Vegetables
chinese, vegetables
2 tablespoon sesame oil
2 dried red chile peppers
1/2 cup scallions, sliced
1 tablespoon garlic, minced
2 carrots, thinly sliced
2 cup broccoli florets, small
1 sweet red pepper, cut into
1 thin strips
2 cup napa cabbage, shredded
1 cup baby corn
8 oz sliced water chestnuts
----SAUCE----
1 1/2 cup chicken broth
3 tablespoon low-sodium soy sauce
1 1/2 tablespoon rice wine or sake
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
Combine the sauce ingredients; blend well. Heat a wok, add the sesame oil, and heat until very hot. Add chiles and stir-fry until darkened. Add scallions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and red pepper; stir-fry 1 minute. Add shredded cabbage; stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds. Add sauce to vegetables and mix well. Cover wok, cook until vegetables are crisp-tender. Serve over rice. Makes 8 servings. Per serving: 368 cal; 71.5 g carbo; 8.5g pro; 5 g fat; 0 mg chol; 444 mg sodium; 5 g dietary fiber.
Typed by Roberta Thompson Source: The News-Enterprise, Elizabethtown KY; Food section; recipe from The Sugar Association; April 20, 1995
Yield: 8 servings