veggi stirfrySubmitted by: SLIMSHANN
IntroductionVegetable to serve with chicken, pork. Makes lots so you can save some for lunches. My daughter loves it in her school lunch as long is it is not over cooked. Vegetable to serve with chicken, pork. Makes lots so you can save some for lunches. My daughter loves it in her school lunch as long is it is not over cooked.
cut into large bite size chunks:
3 cups broccoli florets
1.5 cup snow peas
1 cup red & or yellow peppers (sweet)
1 cup carrots julienne (cut in thin long 1-2" pieces)
1 medium tomato cut into small bits (use one that is not too ripe)
Zuccini, green beans, or any combination of vegetable work very well in this.
in a small bowl or glass mix
1 tsp sesame oil
1 tsp soy sauce (low sodium)
1/4 cup chicken or vegetable stock - no fat, low sodium
3 garlic cloves minced.
As well lemon and ginger would be a great change.
serve over rice with chicken, pork or fish.
Serving Size: makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLIMSHANN.