- Any variety of vegetables
can be used,
including packaged frozen
blends from the supermarket.
- 3 Tbs Peanut oil
- 2 Large carrots, julienned in 1-inch long slices
- 1 Red pepper, cut into strips
- 1 Cup Bean sprouts
- 1/2 lb Spinach, torn into pieces
- 1 Cup Bettykam sauce
- 2 tsp Sesame oil
- 1/2 Cup Sliced almonds, lightly toasted
BETTYKAM SAUCE:
- 4 Tbs Corn starch
- 1/4 Cup Brown sugar
- 1-1/2 Tbs Ginger root, diced
- 4 Garlic cloves, diced
- 1/4 tsp Ground red pepper
- 2/3 Cup Soy sauce
- 1/3 Cup Rice wine vinegar
- 1 Cup Chicken broth
- 2/3 Cup Rice wine
HOW TO PREPARE
- In a wok or large skillet,
heat 3 Tbs peanut oil over high heat.
- To the wok, add the julienne
carrots and red pepper.
Stir-fry for a couple of minutes.
Then add the bean sprouts and
spinach and stir-fry until
all the vegetables are well-mixed.
- Pour in 1 Cup of bettykam
sauce along with 2 tsp of sesame oil.
Stir to cover the vegetables
evenly with the sauce.
Bring the combination to a boil,
stirring continually, for 1 minute.
- Portion out the vegetables and
top with lightly toasted almonds.
- Serve with steamed white rice.
- To make the sauce:
In a 1-quart jar, combine the corn
starch, brown sugar, minced
ginger and garlic, and red pepper.
Pour in the soy sauce and rice
wine vinegar.
Shake until thoroughly blended.
Add the broth and rice wine.
Shake again until the contents
are thoroughly blended.
- The sauce can be stored, covered,
in a refrigerator for up to 2 weeks.
Shake before using.
One-half to 1 cup portions can
also be stored frozen for longer periods.
