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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.4 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Late Summer Veggie Stir-fry calories by ingredient
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Late Summer Veggie Stir-fry

Submitted by: KDSKYWALKER

Introduction

Make this and your taste buds will be tickled with the sweetness of apples and peppers, the crunch of beans, and the hot of onion and nutmeg, with the bitter taste of asparagus. Make this and your taste buds will be tickled with the sweetness of apples and peppers, the crunch of beans, and the hot of onion and nutmeg, with the bitter taste of asparagus.
Number of Servings: 4

Ingredients

    Ingredients:

    Coconut Oil, 1 tbsp
    Green Beans (snap), 0.75 cup (cut into 1 inch pieces)
    Asparagus, fresh, 0.5 cup (cut into 1 inch pieces)
    Onions, raw, 0.33 cup, chopped (slice and then chop)
    1 small apple, sliced
    2 yellow sweet peppers sliced into rings
    2 red sweet peppers sliced into rings
    2 orange sweet peppers sliced into rings
    Garlic, 1 tsp
    Nutmeg, ground, 0.25 tsp
    salt
    pepper

Directions

1. heat the coconut oil in the wok at a medium-low heat, until melted. Prepare vegetables. Add garlic to wok.
2. add asparagus until soft.
3. add the rest of the vegetables, heat until soft.
4. add salt, pepper, and nutmeg to taste.
5. cook for about 10 more minutes
6. serve with rice.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KDSKYWALKER.






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