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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 517.4
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 397.6 mg
  • Total Carbs: 98.9 g
  • Dietary Fiber: 7.9 g
  • Protein: 16.6 g

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

Submitted by: MARTY19

Introduction

A wonderful stir fry that is easy to make and you can add your favorite veggies to as well as those listed. Chicken can also be added for those who desire more protein A wonderful stir fry that is easy to make and you can add your favorite veggies to as well as those listed. Chicken can also be added for those who desire more protein
Number of Servings: 4

Ingredients

    1 tbsp peanut oil
    1 Lg onion, thinly sliced
    2 carrots, julienned
    1 sweet red pepper, julienned
    1 cup broccoli florets (fresh or frozen)
    1 clove garlic, minced
    2 tbsp low sodium soy sauce
    1 tbsp rice vinegar or apple cider vinegar
    2 cups cooked vermicelli

Directions

For best crisp-tender stir-fry, use high heat. Otherwise the onions will slowly release juice and the vegetables will simmer in the liquid.

In large wok or non stick skillet, heat the oil. Add the onions and stir-fry for 2 minutes. Add the carrots, peppers, broccoil, and garlic. Stir-fry for 2 minutes.

In a small bowl, mix the soy sauce and vinegar. Pour over vegetables. Add the vermicelli and toss.

Makes 4 servings

Per serving: 194 calories
4.2 grams fat
322 mg sodium
4 grams dietary fiber


Number of Servings: 4

Recipe submitted by SparkPeople user MARTY19.






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