Vegetarian Stir-Fry (Saladmaster)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium yellow summer squash2 medium carrots1 small green bell pepper1 small onion1t grapeseed oil1 whole garlic clove1 medium zucchini, cut into long strips1C broccoli florets1t minced fresh ginger1 can (8 oz) sliced water chestnuts, drained1/4C reduced-sodium soy sauce1 can (8 oz) pineapple chunks, packed in its own juice, drained (reserve juice for another use)1 can (6 oz) mandarin oranges, drained
Process squash, carrots, green pepper and onion using No. 4 cone.
Heat oil in large skillet over medium-high heat. Add garlic; sear and remove. Do not brown. Add squash, carrots, green pepper, onion, zucchini and broccoli; cook and stir 5 minutes. Add ginger, water chestnuts, soy sauce, pineapple and oranges. Cover; cook 2 minutes. Remove from heat; let stand 5 minutes. Serve over half cup of brown rice.
Serving Size: 6 one-cup servings (rice is 0.5 cup serving)
Number of Servings: 6
Recipe submitted by SparkPeople user ESCHMIEDT.
Heat oil in large skillet over medium-high heat. Add garlic; sear and remove. Do not brown. Add squash, carrots, green pepper, onion, zucchini and broccoli; cook and stir 5 minutes. Add ginger, water chestnuts, soy sauce, pineapple and oranges. Cover; cook 2 minutes. Remove from heat; let stand 5 minutes. Serve over half cup of brown rice.
Serving Size: 6 one-cup servings (rice is 0.5 cup serving)
Number of Servings: 6
Recipe submitted by SparkPeople user ESCHMIEDT.
Nutritional Info Amount Per Serving
- Calories: 128.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 622.0 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.4 g
- Protein: 2.8 g
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