This 30-minute vegetable side-dish version is both colorful and fresh-tasting. Add 2 cups cooked chicken to make it an instant main dish.

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Ingredients

Directions

  • For sauce, in a small bowl, combine sherry, oyster sauce, sesame oil and salt. Set aside.

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  • Pour cooking oil in a wok or a 10-inch nonstick skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add carrots; stir-fry for 1 minute. Add celery and mushrooms; stir-fry for 2 minutes. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or till vegetables are crisp-tender. Remove wok or skillet from heat.

  • Stir sauce. Slowly and carefully add sauce to wok or skillet. Return to heat. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more until sauce is slightly thickened. Serve immediately over hot cooked rice. Sprinkle with the remaining 1 thinly sliced green onion, if you like, and toasted sesame seeds. Makes 4 servings.

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To toast sesame seeds, spread a thin layer in a shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once of twice.

Nutrition Facts

326 calories; 8 g total fat; 0 mg cholesterol; 544 mg sodium. 52 g carbohydrates; 6 g protein;

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