Wash cut vegetables and drain excess water. Mix the cornflour in the water. In a 6" microwaveproof bowl, place butter. Add the gingergarlic. Melt in microwave for 2-3 seconds. Add vegetables stir, cover with a loose lid. Microwave on high for 3 minutes. Remove, add cornflour paste, salt,

Heat the oil in a wok or a large skillet over a high heat. Stir fry all of the vegetables coating them with the oil. Pour in the stock, oyster sauce and soy sauce and stir until the vegetables are ?al dente. Season with salt and pepper to taste keeping in mind that the soy sauce is already salty.

STIR-FRIED VEGETABLES Yield: 6 Servings 1/4 c Oil, vegetable 2 c Chinese cabbage; coarsely -shredded 1 c Green pepper; sliced 16 oz Bean sprouts; drained 8 oz Bamboo shoots; drained 8 oz Water chestnuts; drained -and sliced 3 c Spinach; coarsely chopped 2 tb Soy sauce 1/2 ts Salt Heat wok or skillet

Serving Size : 4 6 whole dried shiitake mushrooms 1 cup carrots -- thinly sliced 1 cup celery -- thinly sliced 1/2 cup seasoned bean curd 1 clove garlic 1 tablespoon corn oil 2 tablespoons chicken stock 2 tablespoons light soy sauce 1 teaspoon sesame oil Soften 6 whole dried shiitake mushrooms in a

Review/Rate this Recipe Save to MyRecipes Rating: Title: Stir Fried Vegetables Yield: 6 Servings Ingredients 1 tb low sodium soy

Directions: In a wok or skillet heat 2 tablespoons of oil, add onion, celery, green onion, and peppers. Cover and simmer for five minutes, stirring frequently. Mix together: water, soy sauce, honey, and Frontier Saltless oriental seasoning. Pour this sauce over the vegetables, cover and cook for