Mai Lee Stir-Fry Vegetables in Sate Sauce

Yield: 2 to 3 servings

Ingredients

• 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

Instructions

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

Attribution

Mai Lee Restaurant - University City, Missouri