Asian-Style Vegetable Stir-Fry

Serve with tea and gingersnap cookies

Yield: 4 servings

Ingredients

1/4 cup honey
1/4 cup prepared stir-fry sauce
1/2 teaspoon crushed red pepper flakes
4 teaspoons vegetable oil
1 (14 oz.) bag stir-fry vegetables w/almonds
4 cups cooked vermicelli or cooked rice

Directions:

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.

Heat oil in wok or large skillet over medium-high heat. Add vegetables; cook and stir vegetables 2 to 3 minutes or until tender. Add honey mixture; cook and stir about 1 minute or until vegetables are glazed and sauce is bubbly. Serve vegetables over steamed noodles or rice.

Recipe Tip: May add skinless, boneless chicken breast strips. Saute first in oil, keep hot, then proceed with recipe directions. Add cooked chicken breast strips atop vegetables.

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PWS 15