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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 10.3 g
  • Cholesterol: 7.6 mg
  • Sodium: 533.4 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.3 g

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

Submitted by: MOM2ALEX2004

Introduction

A way to use all the leftover vegetables in the fridge. A way to use all the leftover vegetables in the fridge.
Number of Servings: 4

Ingredients

    1 c. long grain white rice
    1 T butter
    2 c water
    2 T olive oil
    1 c. sliced red pepper
    2 stalks chopped celery
    .5 c chopped onion
    1 c chopped fresh broccoli
    1.5 c chopped fresh asparagus
    1 c chopped baby carrots
    1 c sliced zucchini
    1 c sliced yellow squash
    1 tsp ground ginger
    1/2 tsp ground mustard
    2-3 T lower sodium soy sauce to taste

Directions

Add rice, butter and water to saucepan, heat, uncovered, to boiling. Lower heat, cover with lid and simmer for 15 minutes. While rice is cooking, chop vegetables. Heat oil in large skillet or wok, add vegetables and heat through. Add ginger, mustard and soy sauce. If desired, crack 1-2 eggs into vegetables and stir for additional protein while waiting for rice to finish. Continue heating until rice is done. Serve. Nutrition values do not include slivered almonds, green onions or other toppers, but these can be added for garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user MOM2ALEX2004.






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