Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
This is a yummy stir fry that can be serve with tofu, chicken or shrimp. It is really easy to make!
What you’ll need
1/2 cup low sodium vegetable broth1 tbsp. Hoisin sauce1 tbsp. dry sherry1 tbsp. lite soy sauce1/4 tsp. sugar4 small scallions1 tsp. grated fresh ginger1/2 lb Sugar Snap or Snow Peas1/2 lb mixed braising greens (e.g. Kale, Swiss chard) (Kale was used in the analysis 1 teaspoon cornstarch stirred in 1 tablespoon of water)
In a small bowl, combine the first five ingredients. Heat peanut oil in hot wok. Add scallions and ginger, stir fry for 30 seconds. Add pea pods and continue stir frying another 2 minutes. Add greens and stir-fry an additional minute. Pour in stock mixture, bring to a boil, cover and cook for 1 minutes longer. Add the cornstarch mixture in the center of the wok, let it come to a boil again to thicken sauce. Serve hot.
(NOTE: This recipe is low in cholesterol, high in vitamin A, high in vitamin C and a good source of fiber)
Non-Starchy Vegetables: 3Fat: 1