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A Cookbook of Memories

Salads and Side Dishes

STIR-FRIED VEGETABLES 
Marleen Naumetz, PCTC Staff

1 Tbsp oil 2 tsp soy sauce
1 inch of fresh ginger, cut in slivers 3/4 cup well-flavoured stock or broth
1 clove of garlic, crushed 2 tsp wine vinegar
1 large carrot, thinly sliced 1 tsp sesame seeds, crushed
1/4 lb. cauliflower, broken into very small florets Pinch of sea salt
1/2 lb. cabbage or collard greens, cut into 1 inch lengths 1 tsp cornstarch
Large pinch of chili powder 2 cups bean sprouts, rinsed under a tap
1 tsp clear honey 1/2 cup cashew nuts, whole or in pieces, toasted under the broiler for a few minutes
Heat oil in a large skillet or wok. Add the ginger and garlic and cook, uncovered over medium heat, for 30 seconds. Add the carrot and continue to cook, stirring, for 2-3 minutes. Add the cauliflower and cook for another 2-3 minutes, then the greens or cabbage and cook for a further 2-3 minutes. Stir in the chili powder. Combine the honey, soy sauce, stock, vinegar, sesame seeds, sea salt and cornstarch. Pour this mixture over the vegetables, cover the pan and simmer for 3 minutes. Add the bean sprouts and cook for 1 more minute. Serve with the cashew nuts sprinkled on top. Cooked chicken or meat can be added to this if desired.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca