Weight Watchers Stir Fried Chinese Vegetables Food

CHINESE VEGETABLES

Steps:

• Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
• Add soy sauce,sugar and fry 1 minute.
• Add chicken broth,cover and steam for 8 minutes.

CHINESE VEGETABLES

Steps:

• Combine water and bouillon granules and set aside.
• Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
• Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
• Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
• Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
• Add vegetables back to wok and stir until well combined; serve hot.
• Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Combine the first 4 ingredients in a small bowl and set aside.
• Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
• Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
• Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.

WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES

Steps:

• In a small bowl, combine the broth, soy sauce, garlic and ginger.
• In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
• Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.

STIR-FRIED CHICKEN WITH GINGERED VEGETABLES

Steps:

• Bring a medium pot of salted water to a boil.
• Meanwhile, season the chicken with salt and pepper.
• Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
• When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
• Turn off the heat and transfer the chicken to a plate.
• Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
• Drain and set aside.
• Add the sesame oil and garlic cloves to the wok.
• Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
• Remove the garlic, add the ginger and cook for another minute.
• Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
• Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
• Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
• Serve immediately over a bed of rice.