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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 3.9 g
  • Cholesterol: 27.4 mg
  • Sodium: 246.3 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 14.4 g

View full nutritional breakdown of Vegetable/Chicken Stir-Fry calories by ingredient
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Vegetable/Chicken Stir-Fry

Submitted by: VMASSEY1

Introduction

I took this recipe from RealAge and modified it. It called for 4 small (2 ounces) blocks baked tofu, cubed. I also added the zucchinni and squash because I needed to use them up. So I guess you could use most any veggie you might have. I took this recipe from RealAge and modified it. It called for 4 small (2 ounces) blocks baked tofu, cubed. I also added the zucchinni and squash because I needed to use them up. So I guess you could use most any veggie you might have.
Number of Servings: 5

Ingredients

    1 T. olive oil
    1/4 t. crushed red pepper flakes
    1/2 onion , sliced
    2 cloves garlic, crushed
    1 cup froccoli florets
    1/2 red or yellow bell pepper slice
    1 can of button mushrooms,
    1 t. soy sauce

Directions

In wok or large skillet heat olive oil and pepper flakes over medium-high heat. Add onion and garlic; stir-fry 2 minutes, Add broccoli bell pepper, mushrooms and soy sauce; stir-fry untilvegetables are crisp-tender, 2 to 3 minutes. You can add cilantro and sesame seeds and tofu, green oinons now if you use the tofu.; stir-fry until heated through

Serving Size: 1 cup

Number of Servings: 5

Recipe submitted by SparkPeople user VMASSEY1.






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Member Ratings For This Recipe

  • I am cooking this tonight. I will add chicken, cauliflower, carrots, water chestnuts and bamboo shoots. - 3/31/11

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