Chinese Luncheon Veggie Stir-Fry Recipe

From Dorothy McNett's Recipe Book.

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Chinese Luncheon Veggie Stir-Fry

From Dorothy McNett's recipes at Using broccoli, red and green bell peppers, zucchini, yellow squash, green onions, snow peas, corn...whatever you have! Almonds add a wonderful taste, texture and nutritional value. If you have some smoked salmon or any other grilled or barbecued left-overs in the refrigerator, slice thinly and add at the end along with the seasonings.

2 tablespoons peanut or grapeseed oil
2 or more cloves garlic
1/2 to 1 teaspoon grated fresh ginger, or more
1 summer sweet onion
1 cup broccoli flowerettes
1/2 red and 1/2 green bell pepper
1 small zucchini
1 fresh ear white or yellow corn
1/2 cup whole raw almonds
1/2 teaspoon Chinese Five Spice powder
1/8 teaspoon fine sea salt
1 tablespoon soy sauce
2 tablespoons vegetable stock or water
1 teaspoon cornstarch mixed with 2 teaspoons cold water

thinly sliced smoked salmon or other "summer time" leftovers, as desired

First prepare vegetables by cutting into evenly shaped chunks or slices. Scrape the corn from the cob. Heat oil in wok or stir-fry pan and add garlic and ginger. Stir fry 30 seconds, and then add the onion and stir fry about 30 seconds. Add remaining vegetables and almonds. Cook and stir several minutes, until done to a crisp tenderness. Add seaonings, soy sauce, and vegetable broth. Simmer 1 minute. Stir in the cornstarch mixture and stir until it thickens and turns transparent. Thinly slice smoked salmon or other fully cooked "summer time" leftovers (a little steak, a burger, sausages, etc.) and stir in to warm through and serve.

Recipe created 1999-08-03.

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