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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 419.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Spicy Mixed Vegetable Stir Fry calories by ingredient
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Spicy Mixed Vegetable Stir Fry

Submitted by: GANDAGIRL

Introduction

I'm not one for a lot of prep work, so this recipe uses frozen and canned veggies to make a quick and easy meal. Remember to keep stirring once all the veggies are together in the pan. There will be A LOT that you're moving around ;-) The chili paste I like is the one with the green cap and the rooster on the front. Serve with brown rice. I'm not one for a lot of prep work, so this recipe uses frozen and canned veggies to make a quick and easy meal. Remember to keep stirring once all the veggies are together in the pan. There will be A LOT that you're moving around ;-) The chili paste I like is the one with the green cap and the rooster on the front. Serve with brown rice.
Number of Servings: 6

Ingredients

    Either 1 bag (16 oz) frozen broccoli and cauliflower pieces OR
    1/2 bag frozen broccoli and 1/2 bag cauliflower
    1 bag (16 oz) frozen whole green beans
    1 tbsp Olive Oil
    1 clove or 1 tsp minced garlic
    1 can (8 oz) mushrooms, stems and pieces
    2 tbsp Chili paste (Thai or Indonesian) (to taste)
    2 tbsp Lite Soy Sauce

Directions

1. In a large pan, add about a 1/4 cup of water. Heat on medium high until the water starts to form bubbles.
2. Add bag(s) of broccoli and cauliflower. Cook covered until cauliflower starts to soften. Stir occasionally.
3. Add bag of green beans. Cook covered for 3 more minutes.
4. Uncover and allow most of water to evaporate. If there is a lot a water left, then drain.
5. Clear a space in the middle of the pan, add olive oil.
6. Add minced garlic into heated oil. Stir all the veggies together.
7. Add mushrooms, soy sauce and chili paste and continue stirring until all the veggies are coated.
Serve with steamed brown rice.
Makes about 6-8 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GANDAGIRL.






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