Ingredients

  • 2 1/2 cups cauliflower flowerets
  • 2 carrots (cut in ½" slices)
  • 2 1/2 cups broccoli florets
  • 1/4 pound mushrooms (sliced)
  • 5 green onions (sliced)
  • 1/2 pound asparagus (sliced)
  • 1 pound shrimp (frozen, or chicken breast, sliced)
  • 3 teaspoons ginger
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch

Directions

  1. I use the combination of vegetables that I have in the refrigerator and the meat readily available.
  2. Cook each vegetable separately for 1-2 minutes until crispy and done with a bright color. Put into bowls as they are cooked. Each vegetable will take 1 1/2 tablespoons of oil and 1 teaspoon water.
  3. Cook the meat (shrimp or chicken) in oil and water for 2-3 minutes. The shrimp will be pink and the chicken must be cooked until done.
  4. Combine all the vegetables with the meat and add the Cooking Sauce. Stir until it boils and thickens. Serve with rice and soy sauce.
  5. If using beef as the meat, substitute beef bouillon for the chicken stock.
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NutritionView more

200Calories
Sodium30%DV710mg
Fat4%DV2.5g
Protein57%DV29g
Carbs6%DV17g
Fiber20%DV5g

PER SERVING *

Calories200Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat
Trans Fat
Cholesterol175mg58%
Sodium710mg30%
Potassium820mg23%
Protein29g57%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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