Stir Fry Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
CabbageZucchiniOnionBroccoliCarrots CelerySwiss chardGarlicGinger
Heat wok to high, add 1 Tbsp canola oil and heat, add small shrimp and stir fry until pink. Remove from wok.
Add 2 Tbsp canola oil and heat until very hot, add 3 cloves of garlic and sauté in oil until they start to brown, remove. Add carrot and celery pieces, stir fry until they start to soften, add onions, cabbage, broccoli, zucchini, continue stir frying until the vegetables are tender crisp, add Swiss chard, stir until wilted. Mix 1/2 cup water with 1 Tbsp corn starch, add powdered ginger to taste add 1/4 cup soy sauce, stir well, pour onto vegetables and stir until coated. Add 1/2 pkg dry ramen noodles which have been broken up and the seasoning Pak from the noodles. Serve over brown rice with shrimp on top or just enjoy the vegetables.
Serving Size: Makes about 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FFUDGG.
Add 2 Tbsp canola oil and heat until very hot, add 3 cloves of garlic and sauté in oil until they start to brown, remove. Add carrot and celery pieces, stir fry until they start to soften, add onions, cabbage, broccoli, zucchini, continue stir frying until the vegetables are tender crisp, add Swiss chard, stir until wilted. Mix 1/2 cup water with 1 Tbsp corn starch, add powdered ginger to taste add 1/4 cup soy sauce, stir well, pour onto vegetables and stir until coated. Add 1/2 pkg dry ramen noodles which have been broken up and the seasoning Pak from the noodles. Serve over brown rice with shrimp on top or just enjoy the vegetables.
Serving Size: Makes about 4 - 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FFUDGG.
Nutritional Info Amount Per Serving
- Calories: 361.5
- Total Fat: 19.1 g
- Cholesterol: 86.1 mg
- Sodium: 557.6 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.7 g
- Protein: 18.7 g
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