| Print Stir-Fried Vegetables Recipe |  |
Stir-Fried Vegetables
Ingredients:
| 1/2 Teaspoon Salt to taste ; |
| 8 Ounces Water Chestnuts drained and sliced |
| 1/4 Cup Vegetable Oil vegetable; |
| 2 Tablespoons Soy Sauce light |
| 3 Cups Spinach coarsely chopped |
| 1 Cup Green Bell Pepper sliced |
| 2 Cups Chinese Cabbage coarsely shredded |
| 16 Ounces Bean Sprouts drained |
| 8 Ounces Bamboo Shoots drained |
Directions:
1. Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute.
2. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.
3. Cover and cook over low heat for 3 to 5 minutes.
4. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.
2. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.
3. Cover and cook over low heat for 3 to 5 minutes.
4. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.