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Friday, May 05, 2006

Weight Loss

Recipes for Weight Loss!

Vegetable Chinese Stir Fry

1 cup mung bean sprouts
2 cups broccoli flowerets
1/2 cup carrots, sliced thin
1 small zucchini
1 sweet red pepper
1/2 cup celery, sliced thin
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tsp. ginger, freshly grated
2 tbsp. peanut oil
1 tbsp. Kikkoman Stir-Fry sauce (or your favorite mix)
1 tbsp. Lee Kum Kee Stir-Fry Sauce (or your favorite mix)
1 cup water
2 tsp. cornstarch

Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.

Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir several minutes, until the vegetables are crisp tender. Add the sprouts and cook 2 more minutes. Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute.

Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve.

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