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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,093.3 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 19.1 g

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

Submitted by: GABIROLA

Introduction

You can replace with your favorite vegetables; these are just what I happened to have in the fridge :) You can replace with your favorite vegetables; these are just what I happened to have in the fridge :)
Number of Servings: 4

Ingredients

    1 pkg MornigStar steak strips meal starters
    1 Green Pepper
    1 Onion, medium
    2 Celery stalks
    1 Summer Squash
    1.5 cups Broccoli
    Kikkoman low sodium Soy Sauce, 8 tbsp
    Sake, 4 fl oz
    Minced garlic, 2 tsp
    10 Slices ginger in brine, minced
    Cooking oil spray- approx 10 sec
    Sesame Seeds, 1 tbsp
    Salt, 1 tsp
    Black pepper, 1 tsp
    Crushed red pepper, 2 tsp

Directions

Cut all vegetables in strips. Marinate vegetarian steak strips in half the soy sauce, half the sake, ginger and garlic. Use approx 5 sec oil spray to sautee onions (stir constantly to avoid burning it), approx 5-10 min. Add squash and continue cooking approx 10 min on medium heat. Add marinated "meat" and sesame seeds and keep cooking, always stirring, approx 10 min. Add the rest of the vegetables with some more oil spray to cover. Add the rest of the soy sauce and sake, salt, black pepper and crushed red pepper. Keep stirring constantly and cook on medium heat for approx 20 min.

Note: The spices quantities are guesses, since I never really measure them, so you should adapt this to your personal taste :) (somebody noted I had written 2 tbsp crushed red pepper!!!)

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GABIROLA.






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Member Ratings For This Recipe

  • Excellent, very tasty. I ate it with chopsticks and seemed to feel full faster. Very good dish! - 3/28/09

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  • The amounts for pepper and crushed red pepperseem wrong :) 2 tbsp of crushed red pepper is a LOT. I used around 1 tbsp and fetl it ruined the flavor of the garlic and ginger. Also, I'd use a red pepper instead of a green one, as the dish needs more color. Otherwise I think it could be very good. - 1/12/09

    Reply from GABIROLA (1/15/09)
    You're right!!! I'm sorry, I hadn't even noticed but I had put tbsp instead of tsp!!! I've fixed it, and added a note explaining that the spices quantities are guesses, since I never really measure them, so you should adapt this to your personal taste :)


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  • Sounds so yummmmy! I can't wait to try this one! - 1/1/09

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  • This is almost identical to my most favorite recipe. Excellent!!!! - 12/26/08

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