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
- 1/2 head small napa cabbage, shredded
- 1/4 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
- 1/4 cup dark soy sauce, preferably tamari
- 1 Tbs. Chinese 5-spice powder
- 3 oz. apricot preserves (about 3 rounded Tbs.)
Prepare white rice according to package directons.
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.
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.
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
- Calories: 800
- Carbohydrate Content: 152 g
- Fat Content: 14 g
- Fiber Content: 9 g
- Protein Content: 23 g
- Saturated Fat Content: 1 g
- Sodium Content: 1080 mg
- Sugar Content: 35 g