Cantonese Seasonal Stir-Fried Vegetables

6 md carrots (sliced on a slant) 1 can straw mushrooms (drained) 1/3 cup liquid from mushrooms 8-10 fresh water chestnuts (sliced) 1 cup leeks (1 inch pieces) 1 md red bell pepper (triangular cut) Salt to taste

1 TB soy sauce 1/2 lb pea pods 1 can baby corn (drained) 3 TB hoison sauce 1 cup bean sprouts 1/4 cup pine nuts

Binder:

2 TB corn starch 1 TB rice wine or sherry 2 TB peanut oil

1/2 ts salt 1/2 ts black pepper 1/2 ts sugar

Mix mushrooms stock with hoisin sauce and soy sauce, then mix in binder. Place wok over high flame for 30 seconds, then add peanut oil and heat until oil is very hot. Add carrots and leeks, and stir fry for 2 minutes, adding salt, black pepper and sugar. Add stock and hoisin sauce mixture. Bring to a boil and continue cooking over high flame for 2 minutes. Add straw mushrooms, baby corn, pepper, water chestnuts and pea pods. Cook over high flame until vegetables are thoroughly heated and barely tender, about 2 minutes. Add bean sprouts. Re-stir binder and add while stir frying for 1 minute. Place on serving dish and sprinkle with nuts.

Recipe makes 6 servings

Each serving contains:

195 Kcal
6 grams of fat
3 serving of vegetables

The above recipe was compiled as part of the Eat for Life Program, a research initiative of the Rollins School of Public Health, Emory University; Kenneth Resnicow, Ph. D., principle investigator.

The project was supported with funds from The National Cancer Institute Grant #69668 and the National Heart, Lung and Blood Institute Grant #64959.

Source: /www.cancer.med.umich.edu

Editor: Harry Bai