Harps Recipes
http://www.harpsfood.com/Recipes/Detail/62/
Asian-Style Vegetable Stir-Fry
Serve with tea and gingersnap cookies
Yield: 4 servings
Ingredients
| 1/4 | cup | honey | |
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| 1/4 | cup | prepared stir-fry sauce | |
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| 1/2 | teaspoon | crushed red pepper flakes | |
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| 4 | teaspoons | vegetable oil | |
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| 1 | (14 oz.) bag stir-fry vegetables w/almonds | ||
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| 4 | cups | cooked vermicelli or cooked rice | |
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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.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/62/
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