Vegie Stirfry with Ginger & Orange
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 232.8
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,169.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 8.6 g
- Protein: 10.1 g
-3 heads bok choy, rinsed and thinly sliced diagonally
-1/2 cup broccoli florets without stems
-0.5 cup julienned carrots
-1/2 cob of corn kernels
-1 orange, peeled & sliced into eighths
-2 cloves minced garlic
-1 Tbspn grated ginger
-Combined: -1 Tbspn sesame seeds, 2 tsp Oyster Sauce, 1 Tbspn Soy Sauce, 2 tsp Agave Nectar
You could add any stir-fry meat with the veg. I like to throw some skinless chicken on top at the end, as I prefer to buy chicken maryland as its cheaper than breasts and a lot less hassle to roast the maryland while the stirfry is going than remove fat from chicken breasts or thighs.
-Cook, stirring, for 2-3 mins then add garlic and cook until leaves turn bright green & start to wilt.
-Add stir-fry sauce and stir-fry over high heat for 2 mins.
-Toss through the orange pieces well, smashing up a few so that the juice is distributed throughout.
-Serve immediately with brown rice or grain of choice
Serving Size: Serves 2
Number of Servings: 1
Recipe submitted by SparkPeople user CREATIVEMUM.