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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 43.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.4 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.9 g

View full nutritional breakdown of veggi stirfry calories by ingredient
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veggi stirfry

Submitted by: SLIMSHANN

Introduction

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. 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.
Number of Servings: 8

Ingredients

    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.

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Directions

Cut the veggies keeping them separated into their own piles on a cutting board. Have vegetables well rinced so there is still some water on them. Get a heavy skillet very hot. Add olive oil. Before the oil smokes add the carrots and stir until they begin to char a bit then quickly add peas and broccoli let them cook a minute or so then add the peppers and tomatoes and the broth mixture. Let steam cook veggies while stirring fast and often. Cook only until the veggies begin to brighten in color and serve immediately or put in bowl in fridge for lunches. Cool quickly to stop the cooking.
serve over rice with chicken, pork or fish.

Serving Size: makes 8-10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLIMSHANN.






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