Buddha's Delightful Vegetables
"We enjoy this healthy and delicious dish as a vegetarian dinner served over rice."
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
SAUCE
- 1 1⁄2 cups vegetable broth (can use chicken broth if not preparing as vegetarian)
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons rice wine or 1 1/2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
-
VEGETABLES
- 2 tablespoons sesame oil
- 3 dried red chili peppers
- 1⁄2 cup sliced green onion
- 1 tablespoon minced garlic
- 2 peeled carrots, thinly sliced into coins
- 2 cups small broccoli florets
- 1 red bell pepper, cut into thin strips
- 2 cups shredded napa cabbage
- 1 cup canned baby corn
- 8 ounces can sliced water chestnuts, drained
- hot cooked rice (optional)
directions
- Combine sauce ingredients in medium bowl and blend well. Set aside.
- Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
- Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
