Wolfgang Puck's Stir-Fried Vegetables

Course : Vegetables
Serves: 2
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1 tablespoon peanut oil
1/4 pound chinese snow-peas -- cut into 1-inch chunks
2 ounces oyster mushrooms -- whole or cut in half depending upon size
2 ounces shitake mushrooms -- whole or cut in half stems removed
3 ounces red bell pepper strips -- cut into 1-inch chunks
3 ounces yellow bell pepper strips -- cut into 1-inch chunks
1/2 large japanese eggplant -- cut into 6 or 7 slices
1/4 medium bok choy -- cut into 1-inch chunks
5 medium broccoli florets -- up to 6
5 medium young asparagus -- cut into 1 1/2-to-2-inch lengths
1/2 cup chicken stock -- * heated
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon freshly groung pepper

Preparation / Directions:

* shitake mushrooms stems can be added to stocks for flavor 1. In a wok or large skillet, heat the oil. Over high heat, stir fry all the vegetables, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer. 2. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately. To prepare ahead: Have all the ingredients cleaned and cut, and cook when ready to serve. The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.


Nutritional Information:

89 Calories (kcal); 7g Total Fat; (69% calories from fat); 3g Protein; 4g Carbohydrate; 0mg Cholesterol; 1073mg Sodium

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