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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 114.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 342.0 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.2 g

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

Submitted by: SWEETSUNSHINE72

Introduction

Easy to make, great taste! Easy to make, great taste!
Number of Servings: 4

Ingredients

    2 tbsp Olive Oil
    3 cloves Garlic, diced fine
    1 tbsp Ground Ginger (can also use 2 tbsp fresh, diced fine)
    15 raw Baby Carrots
    2 stalks Celery, cut into 1/2" slices on 45 degree angle
    1 Onion, sliced end-to-end
    1/4 Yellow Sweet Pepper, diced
    1/4 Red Sweet Pepper, diced
    1/2 cup sliced mushrooms
    2 tbsp Soy Sauce, reduced sodium

Directions

Heat olive oil in large frying pan or wok. When hot, add garlic & ginger & saute gently. Add baby carrots and 1/4 cup of water. Stir fry for 3 minutes, then add remaining vegetables and soy sauce. Also add 3 tbsp of water. Continue to stir fry until veggies are cooked, yet crisp.

Serve over bed of brown rice. Goes very well with my Fried Rice recipe!

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user SWEETSUNSHINE72.






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Member Ratings For This Recipe

  • I am new to Asian cooking at home and the Asian spices. This turned out well for me. I tried it with the fried rice recommended. - 5/9/08

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