nutritional information

Per Serving:

  • Calories: 800
  • Protein: 23 g
  • Total Fat: 14 g
  • Saturated Fat: 1 g
  • Carbohydrates: 152 g
  • Sodium: 1080 mg
  • Fiber: 9 g
  • Sugar: 35 g
Vegan

Garlic Ginger Vegetable Stir-Fry

Garlic Ginger Vegetable Stir-Fry

SERVES 2

30 minutes or fewer

30 minutes or less This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals.
  • 1 cup white rice
  • 1 Tbs. vegetable or wok oil
  • 2 tsp. dark sesame oil
  • ½ head small napa cabbage, shredded
  • ¼ lb. snow peas, trimmed and cut in half on an angle
  • 1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
  • 5 scallions, thinly sliced on an angle
  • 2 cups bean sprouts, washed and drained
  • 3 cloves garlic, finely chopped
  • 2-inch piece fresh ginger, finely chopped or grated
  • ¼ cup dark soy sauce, preferably tamari
  • 1 Tbs. Chinese 5-spice powder
  • Juice of 1 large navel orange
  • 3 oz. apricot preserves (about 3 rounded Tbs.)
  • Coarse salt to taste
  1. Prepare white rice according to package directons.
  2. Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
  3. Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediatly over hot rice.

Wine Suggestions
This stir-fry would work well with a mildly sweet Gew9Frztraminer to offset the vibrant flavor of garlic and ginger. The Firestone Gew9Frztraminer would be an excellent

June 2004

you might also like



comments