Stir-frying is an excellent method of preparing vegetables. The quick cooking allows them to retain color and texture, as well as nutrients.
SEASONED VEGETABLE STIR-FRY
1 medium cucumber
2 medium onions
2 tablespoons oil
1 cup whole or halved mushrooms
1 cup cherry tomatoes
Peel and slice cucumber 1/4-inch thick. Cut onions into wedges. Stir-fry onions in oil over moderately high heat 1 minute. Add cucumber, mushrooms and tomatoes and continue to stir-fry 1 minute.
Add Seasoning Mixture and stir gently. Cover and simmer 3 minutes or until vegetables are tender-crisp. Makes 4 servings.
1/3 cup dry white wine or water
1 tablespoon soy sauce
1 chicken bouillon cube, crumbled
1 teaspoon brown sugar, packed
1 teaspoon vinegar
1 teaspoon cornstarch
1 clove garlic, pressed
1/8 teaspoon ground ginger
Combine wine, soy sauce, bouillon cube, brown sugar, vinegar, cornstarch, garlic and ginger.
1 tablespoon peanut oil
2 cloves garlic, minced
1 teaspoon minced ginger root
2 cups broccoli florets
1 sweet red pepper, cut into 1 inch pieces
1 sweet potato, peeled and shredded
2 cups shredded savoy cabbage
1/4 cup roasted peanuts
Heat oil in wok or large skillet. Add garlic and ginger and cook, stirring constantly, 2 minutes. Add broccoli and stir-fry 3 minutes. Add red pepper, sweet potato and savoy cabbage. Season to taste with salt and pepper. Stir-fry until vegetables are just tender. Sprinkle with peanuts. Makes 6 servings.