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3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.1 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Vegetable stir fry calories by ingredient
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Vegetable stir fry

Submitted by: KILTAU

Introduction

Vegetables may be substitued or eliminated on your taste. Do not overcook vegetables you want them a little crisp! Ginger and Garlic are added for additional flavor, either or both may be omitted.
Vegetables may be substitued or eliminated on your taste. Do not overcook vegetables you want them a little crisp! Ginger and Garlic are added for additional flavor, either or both may be omitted.

Number of Servings: 4

Ingredients

    1 broccoli flower
    2 small carrotts
    1 cauliflower piece
    1 small red pepper
    4 mushrooms quartered
    1 stalk of celery
    1/2 small onion
    1 small piece of ginger
    2 cloves of garlic
    1 tbsp of oil
    1/2 cup of water
    1 heaping teaspoon of cornstarch

Directions

chop & slice vegetables into small pieces,
(Additional Vegetables may be added) seperate vegetables requiring more cooking time from those that cook quickly)
smash then dice garlic
slice & dice ginger
heat oil in a deep frying pan
add garlic stir until softened not browned
add carrotts, cellery, mushrooms, ginger & onion, continually stirring (don't brown)
add broccoli, red pepper & cauliflower, continue to stir until broccoli is bright green
with a lid in hand, add water and quickly cover
turn the heat to medium and simmer for aproximately 5 minutes
(a little cornstarch mixed with a 1/4 cup of water may be added to thicken the juices)
heat for a minute or two longer until cornstarch thickens. If you like an asian flavor add 1tbsp (or more) light soya sauce. Enjoy!



Number of Servings: 4

Recipe submitted by SparkPeople user KILTAU.






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  • 1 of 1 people found this review helpful
    seems easy to do - 2/10/10

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  • I omitted broccoli abd cauliflour and used 2 medium yellow summer squash and added 10 oz tofu baked on pam-sprayed pan for 25 min. (til chewy). Added the soy sauce and a splash of dry sherry. - 8/7/11

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