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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 202.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 438.7 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.2 g

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

Submitted by: ELIZABETHGALE

Introduction

This is a delicious way to fit in those colorful veggies. A lot of rice is not needed as the amount of veggies will fill you up! This is a delicious way to fit in those colorful veggies. A lot of rice is not needed as the amount of veggies will fill you up!
Number of Servings: 3

Ingredients

    1 1/2 Cups Chopped Bok Choy
    1 1/2 Cups fresh or frozen broccoli
    1 Cup Green Pepper Strips
    1 Cup Red Pepper Strips
    1/2 of a yellow pepper, cut into strips
    1/2 of a medium onion cut into stips
    2 Cloves garlic, chopped finely
    1 Tsp Sesame Oil

    SAUCE
    1 tbsp. Low Sodium Teryaki Sauce
    1 tbsp. Low Sodium Soy Sauce
    1 tbsp. Hoisin Sauce
    1/4 Cup Fat free Chicken Broth or Veggie
    Broth
    Corn Starch and COLD water to thicken

    1.5 Cups of brown rice

Directions

*Prepare Brown Rice according to package instructions (Usually 2 cups water for 1 cup rice)
*Prepare all vegetables, making sure they are as dry as possible
*Coat large hot skillet with Sesame oil
*Drop all vegetables into the skillet, constantly moving them so as not to scorch
*Turn heat down after about three minutes of stir frying veggies, to medium heat
*Mix all sauces into the chicken broth and pour over veggies
*Turn heat back up until sauce is boiling and bubbling
*If you prefer sauce thicker, prepare about 1 tbsp corn starch and 1/4 cup of water, stirring together and whisk into bubbling sauce until thickened.
*Serve over hot rice

Number of Servings: 3

Recipe submitted by SparkPeople user ELIZABETHGALE.






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