Category - Restaurant

MAI LEE STIR-FRY VEGETABLES IN SATE SAUCE

    Mai Lee Stir-Fry Vegetables in Sate Sauce

    Source: Mai Lee Restaurant - University City, Missouri

    1/2 small onion, cut into 1-inch pieces
    1/2 medium carrot, sliced
    1 cup coarsely chopped cabbage (about 1/8 small head)
    1 cup broccoli florets
    1/2 green bell pepper, cut into 1-inch pieces
    1 tablespoon vegetable oil
    1 clove garlic, minced
    2 tablespoons minced lemon grass
    2 1/2 tablespoons soy sauce
    2 to 3 tablespoons sate sauce
    1 tablespoon granulated sugar
    4 mushrooms, sliced
    1/4 cup bamboo shoots
    1/4 cup sliced water chestnuts
    8 to 10 snow peas, strings removed
    Tops of 2 green onions, cut into 1 1/2-inch pieces

    Bring water to a boil in medium saucepan. Add onion, carrot, cabbage, broccoli and bell pepper. Cook until vegetables begin to soften, about 4 minutes; drain and set aside.

    Heat wok or stir-fry pan over medium-high heat. Add oil and garlic; cook until garlic begins to brown. Add lemon grass. Stir in soy sauce and sate sauce. Add sugar; mix well. Add cooked vegetables, then mushrooms, bamboo shoots, water chestnuts, snow peas and green onions. Stir-fry 1 1/2 to 3 minutes, until crisp-tender. Serve immediately.

    Yields 2 to 3 servings.


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