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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.4
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 252.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Stir-fry Slaw calories by ingredient
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Stir-fry Slaw

Submitted by: MRSCHERBEAR

Introduction

Quick and easy, a great way to use leftover veggies! Broccoli or zucchini would also be great to sub for any ingredient in the recipe. Be creative! Quick and easy, a great way to use leftover veggies! Broccoli or zucchini would also be great to sub for any ingredient in the recipe. Be creative!
Number of Servings: 4

Ingredients

    3 c. Cole slaw mix (shredded cabbage blend, no sauce)
    3 whole carrots
    .5 red bell pepper
    3 lg. mushrooms
    8 oz can yellow corn, rinsed
    1 tsp fresh ginger root
    .5 c. chopped scallions
    2-3 T. oil
    2-3 T rice vinegar (use slightly more for tangier slaw)
    2 t. minced garlic

Directions

Begin with prepping vegetables: Chop scallions, and with a veggie peeler, slice off a few pieces of ginger root. Make sure you peel off the skin first! Slice carrots and bell pepper into 3 in by .5 in strips, and slice mushrooms.

In a stir-fry pan or wok, heat oil. Add scallions, garlic, and ginger to hot oil and sweat for 3 mins. Add carrots, mushrooms, and bell pepper and stir until coated with oil. Cover and cook for 3 minutes. Add the rinsed corn and rice vinegar, and saute for 2-3 mins. Move the vegetables to sides of pan and add cabbage mix into the center of the pan, and fold the other veggies in as you stir.

The cabbage will soften slightly, appearing translucent when done. The vegetables should still have a little crunch left in them. Add black pepper to taste, and serve.

Great with teriyaki chicken or fish! Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSCHERBEAR.






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