Mai Lee Stir-fry Vegetables In Sate Sauce Recipe

This is a vegetable stir-fry in sate sauce

Recipe Ingredients

• 1/2 small onion, cut into 1-inch pieces
• 1/2 medium carrot, sliced
• 1 cup coarsely chopped cabbage (about 1/8 small head)
• 1 cup broccoli florets
• 1/2 green bell pepper, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 2 tablespoons minced lemon grass
• 2 1/2 tablespoons soy sauce
• 2 to 3 tablespoons sate sauce
• 1 tablespoon granulated sugar
• 4 mushrooms, sliced
• 1/4 cup bamboo shoots
• 1/4 cup sliced water chestnuts
• 8 to 10 snow peas, strings removed
• Tops of 2 green onions, cut into 1 1/2-inch pieces

Directions

1. Bring water to a boil in medium saucepan. Add onion, carrot, cabbage, broccoli and bell pepper. Cook until vegetables begin to soften, about 4 minutes; drain and set aside.
2. Heat wok or stir-fry pan over medium-high heat. Add oil and garlic; cook until garlic begins to brown. Add lemon grass. Stir in soy sauce and sate sauce. Add sugar; mix well. Add cooked vegetables, then mushrooms, bamboo shoots, water chestnuts, snow peas and green onions. Stir-fry 1 1/2 to 3 minutes, until crisp-tender. Serve immediately.
3. Yields 2 to 3 servings.

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Recipe Categories

• Meal Type: Entree
• Ethnicity: Chinese
• Preparation Time: 15-30 minutes

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