Fresh Vegetable Stir-Fry
- Number of Servings: 1
Ingredients
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 122.1 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
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