Ingredients
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Spanish Onion
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Cup of Mung Bean Sprouts
1 Orange, 1 Red, 1 Green, and One Yellow Bell Pepper
1 Cup of Mung Bean Sprouts
3 Garlic Cloves
2 Teaspoons Ginger, Freshly Grated
1 Cup of Mung Bean Sprouts
2 Teaspoons Ginger, Freshly Grated
2 Teaspoons Ginger, Freshly Grated
2 Teaspoons Ginger, Freshly Grated
1 Tablespoon Olive Oil
2 Teaspoons Ginger, Freshly Grated
2 Teaspoons Ginger, Freshly Grated
1/4 Teaspoon Chinese Five Spice Powder
1 Teaspoon Vegetable Base Powder—Low Salt
1/4 Teaspoon Chinese Five Spice Powder
2 Teaspoons Vegetable Base Powder
1 Teaspoon Vegetable Base Powder—Low Salt
1/4 Teaspoon Chinese Five Spice Powder
1 Teaspoon Vegetable Base Powder—Low Salt
1 Teaspoon Vegetable Base Powder—Low Salt
1 Teaspoon Vegetable Base Powder—Low Salt
3/4 Cup Water
Bragg's Seasoning to Taste
1 Teaspoon Vegetable Base Powder—Low Salt
Bragg's Seasoning to Taste
Bragg's Seasoning to Taste
Bragg's Seasoning to Taste
Cooking Instructions
- Dice the vegetables
- Heat oil in a stir-fry pan
- Add onion and fry for two minutes
- Add remaining vegetables. Cook for six minutes
- Spay Bragg's seasoning on the vegetables while they cook
- Mince and add garlic and ginger (cook in the centre of the vegetables first)
- Mix the Chinese 5-spice powder, vegetable base powder, fruit-sugar, and cornstarch water. (When vegetables are crisp and tender, add to the centre of the pan.)
- When it begins to thicken, stir to coat the vegetables.