Asian 5 Spice Stit-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Epicure Asian 5 Spice Blend (or any other kind of 5 spice seasoning)2 tbsp (or 6 tsp) of sugar1 tbsp canola oil1 tbsp sesame oil2 tbsp soy sauce2 tbsp rice wine vingear3 tbsp Red Pepper Jelly2 chicken breasts, cooked1 cup red peppers, slicedhalf a yellow pepper, sliced1 cup green or orange peppers, sliced1 med. zucchini1 cup cauliflower1 cup broccoli2 cup sugar snap peas1 cup carrots, sliced1.5 cups of rice, cooked
Makes six 2 cup-ish portions
Blend seasoning, sugar, sesame oil, soy sauce, rice wine vinegar and red pepper jar together by mixing well in a bowl. Set aside.
In a large skillet, use 1 tbsp of oil to coat the pan. With skillet on med-high, add carrots. Stir fry for 3 minutes and add .5 cup of water. Cover and let cook, bubbling, for 5 minutes. Add snap peas, broccoli and cauliflower and cover for another 10 minutes or so, add peppers and zucchini and sauce mix and cover for 3 minutes. Removed cover and turn to high, stir frying for 5 minutes, or until desired tenderness.
Serve over rice or with tortillas. Yum.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIATTI.
Blend seasoning, sugar, sesame oil, soy sauce, rice wine vinegar and red pepper jar together by mixing well in a bowl. Set aside.
In a large skillet, use 1 tbsp of oil to coat the pan. With skillet on med-high, add carrots. Stir fry for 3 minutes and add .5 cup of water. Cover and let cook, bubbling, for 5 minutes. Add snap peas, broccoli and cauliflower and cover for another 10 minutes or so, add peppers and zucchini and sauce mix and cover for 3 minutes. Removed cover and turn to high, stir frying for 5 minutes, or until desired tenderness.
Serve over rice or with tortillas. Yum.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIATTI.
Nutritional Info Amount Per Serving
- Calories: 200.1
- Total Fat: 5.8 g
- Cholesterol: 13.7 mg
- Sodium: 346.8 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.4 g
- Protein: 9.2 g
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