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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 798.6 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Veggie Stir Fry calories by ingredient
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Veggie Stir Fry

Submitted by: STARLITSHADOWS

Introduction

This is the recipe that I used, but you can sub whatever vegetables you'd like. You can also add chicken, beef, pork, or tofu to make it a little heartier This is the recipe that I used, but you can sub whatever vegetables you'd like. You can also add chicken, beef, pork, or tofu to make it a little heartier
Number of Servings: 3

Ingredients

    1.5 c. Snow Peas
    1 med onion, sliced
    2 med carrots, peeled and sliced
    1/2 bell pepper
    2 portobello mushroom caps, sliced
    2 cloves garlic, roughly chopped
    4 tbsp less sodium soy sauce
    1 tsp Worcestershire sauce
    1 tsp honey
    Juice of 1 lime
    1 tsp fresh grated ginger
    1 tsp corn starch
    Water
    Rice vinegar to taste
    1-2 tbsp of sesame oil (Nutrition has 1.5 tbsp)

Directions

In a wok or large sautee pan heat the sesame oil over medium high heat. Add the garlic. When the garlic is fragrant add the onions and carrots and cook for 3-5 minutes. Next add the mushrooms, followed shortly by the remaining vegetables.

In a microwaveable container (I use a coffee cup) combine the soy sauce, lime juice, ginger, and corn starch. Microwave for 10-15 seconds, add the honey and stir to combine. Add a splash of water and microwave the sauce for another 30 or so seconds. If you think the sauce needs more zip add some rice wine or white vinegar.

When the veggies are almost finished pour the sauce over them and stir to coat. Cook another moment or so.

Serve over brown rice. Made as directed this can serve up to 3 people.

Number of Servings: 3

Recipe submitted by SparkPeople user STARLITSHADOWS.






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