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Mai Lee Stir-Fry Vegetables in Sate Sauce

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 Tbsp vegetable oil
  • 1 clove garlic, minced
  • 2 Tbsp minced lemon grass
  • 2 1/2 Tbsp soy sauce
  • 2 to 3 Tbsp sate sauce
  • 1 Tbsp 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

Preparation:

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.

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.

Makes 2 to 3

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