Thai Vegetables--Janee Style!
- Number of Servings: 4
Ingredients
2 red bell peppers, sliced (about 1 cup) **any peppers will do! I like to make with red, green, yellow, and orange peppers and don't pay much attention to the suggested quantity!! usually one of each or whatever I have on hand!!**snow peas, halved (about 1 cup)**I have made this with and without the peas--good either way!3 scallions, sliced (about 1/2 cup)1/2 cup reduced fat/low-sodium chicken broth2 Tbs. reduced fat peanut butter1 1/2 Tbs. reduced-sodium soy sauce1 Tbs vinegar (preferably rice wine or white)2 tsp sesame oil1 tsp chopped fresh ginger1 clove garlic, minced1/2 tsp crushed red pepper flakes
In large skillet over medium heat, bring all ingredients to a boil. Cook until vegetables are crisp-tender (or however you like them!!) Serve over cooked pasta or rice. **If desired, add 1lb. cooked, peeled shrimp, cubed cooked chicken breast, or cooked strips of steak when vegetables are cooked to desired tenderness and heat through, about 3-4 minutes. (FYI: Nutrition information was not calculated with shrimp or meat, so adjust accordingly!!)
Number of Servings: 4
Recipe submitted by SparkPeople user JANEERX94.
Number of Servings: 4
Recipe submitted by SparkPeople user JANEERX94.
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 353.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.2 g
- Protein: 6.1 g
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