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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 361.5
  • Total Fat: 19.1 g
  • Cholesterol: 86.1 mg
  • Sodium: 557.6 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 18.7 g

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

Submitted by: FFUDGG


Number of Servings: 4

Ingredients

    Cabbage
    Zucchini
    Onion
    Broccoli
    Carrots
    Celery
    Swiss chard
    Garlic
    Ginger

Directions

Heat wok to high, add 1 Tbsp canola oil and heat, add small shrimp and stir fry until pink. Remove from wok.
Add 2 Tbsp canola oil and heat until very hot, add 3 cloves of garlic and sauté in oil until they start to brown, remove. Add carrot and celery pieces, stir fry until they start to soften, add onions, cabbage, broccoli, zucchini, continue stir frying until the vegetables are tender crisp, add Swiss chard, stir until wilted. Mix 1/2 cup water with 1 Tbsp corn starch, add powdered ginger to taste add 1/4 cup soy sauce, stir well, pour onto vegetables and stir until coated. Add 1/2 pkg dry ramen noodles which have been broken up and the seasoning Pak from the noodles. Serve over brown rice with shrimp on top or just enjoy the vegetables.

Serving Size: Makes about 4 - 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FFUDGG.






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