Title: Chinese-Style Vegetables
Categories: Low fat, Vegetables
Yield: 6 Servings

1 tb Canola Oil
2 c Cauliflower Flowerets
2 c Broccoli Florets
4 md Carrots; Sliced
1/2 c Chicken Stock
1/4 lb Snow Peas
1 ts Garlic; Minced
2 tb Fresh Ginger Root; Minced
4 c Bok Choy; Chopped, Or Napa
-Cabbage, Chopped
1 ts Soy Sauce; [or Amazing
-Aminos]

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" on Oct 2,
1998, converted by MM_Buster v2.0l.