Stir-Fried Vegetables with Chicken or Pork recipe

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Ingredients

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Nutrition Info

191.9 calories
carbohydrate: 14.7 g
cholesterol: 32.9 mg
fat: 8 g
fiber: 4.1 g
protein: 16.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1174.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.

  2. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.

  3. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Recipe Yield

4 servings

Recipe Note

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

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