Stir-Fried Vegetable Curry
Nutrition
Calories: 154 kcalCarbohydrates: 23 gProtein: 15 gFat: 23 gSaturated Fat: 16 gSodium: 302 mgFiber: 14 gSugar: 17 gVitamin A: 116.4 IUCalcium: 51 mgIron: 17 mg
Ingredients
- 1 cup fresh snow peas
- 1 cup Onion coarsely chopped
- 1 cup broccoli flowerets and stems sliced
- 1 cup fresh sliced mushrooms
- 1 cup Fresh carrots sliced
- 1 cup red bell pepper cut into strips
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 1/2 tsp sugar
- 1 tsp cornstarch
- 1/4 cup peanut or vegetable oil
- 2 teaspoon Fresh ginger root finely minced
- 3 whole Garlic cloves finely minced
- 1 teaspoon ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- ΒΌ teaspoon crushed dried red pepper flakes
Instructions
- Choose an assortment of 4 or 5 vegetables that complement each other in color and texture. Separate less tender vegetables (onions, broccoli stems, carrots, etc.) from tender vegetables (mushrooms, etc.).
- Combine soy sauce, sherry, sugar, and cornstarch, mix thoroughly and set aside.
- In a large frying pan or wok heat oil over high heat. Add gingerroot, garlic, cumin, turmeric, coriander, and red peppers. Stir-fry about 1/2 minute.
- Add less tender vegetables and stir-fry 1 - 2 minutes. Add rest of vegetables and stir-fry 1 - 2 minutes.
- Add soy sauce mixture and heat quickly, stirring constantly, until sauce is slightly thickened and all vegetables are coated and heated through.