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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.8
  • Total Fat: 23.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 889.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 9.9 g

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

Submitted by: SRUFF1

Introduction

The original recipe added snow pea pods (2 cups) and mung bean sprouts (1 cup), as well as unsweetened coconut (1/4 cup). It's great either way, depending on your preferences. The original recipe added snow pea pods (2 cups) and mung bean sprouts (1 cup), as well as unsweetened coconut (1/4 cup). It's great either way, depending on your preferences.
Number of Servings: 4

Ingredients

    2 large carrots, cliced in thin wheels
    2 green bell peppers, diced
    1 sweet red bell pepper, diced
    2 Tbsp extra light olive oil
    1.5 cups vegetable broth
    2 Tbsp. soy sauce
    2 Tbsp. cornstarch
    2 Tbsp. water
    2 cloves garlic, minced
    1 Tbsp. ginger, fresh, finely chopped
    2 celery stalks, sliced
    1 onion, sliced
    3 scallions, spring or green onions, sliced
    0.5 cup mushrooms, thinly sliced
    1 small broccoli florets, divided in small florets
    1/2 small cauliflower florets, divided in small florets
    1/2 pound green beans
    1/2 pound asparagus tips
    1 cup bok choy, sliced
    1 cup cashews, dry roasted

Tips

Start your rice at about the same time you begin to prepare the vegetables. They'll both be done at about the same time.


Directions

Immerse the peppers and green beans in boiling water for 1-2 minutes before adding to the stir fry.

Add oil to large skillet or wok over medium high heat. Add vegegables, reserving the garlic and ginger unti later; sprinkle with soy sauce. Stir fry for 3-5 minutes, depending on desired degree of doneness.

Mix cornstarch with hot water. Add a small amount of hot vegetable broth to the cornstarch water and then mix that back into the remaining hot vegetable broth. Pour this over the vegetables in the wok or skillet.

Cover and steam for about 3-5 minutes, again according to the desired level of doneness. Remove cover and cook, stirring until the sauce thickens, about 2 minutes more. Add the garlic and ginger and stir through. Top with cashews. Serve over hot cooked brown rice.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SRUFF1.






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