Cut up your favorite vegetables julienned style.
I used:
4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced
Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice
Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.
Serve with either rice or roasted potatoes.
I used:
4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced
Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice
Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.
Serve with either rice or roasted potatoes.
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