Stir Fried Potatoes with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cup Brown Rice. cooked2 cups Red Potatoes, cubed and par-cooked1 Tblspn Canola Oil1 medium Onion, cut into wedges2 cloves Garlic, crushed2 Tsp fresh Ginger, grated1 1/2 cups Broccoli, heads only broken into florettes and par-cooked1/2 cup Bamboo Shoots, small can drained2 cups Bean Sprouts, fresh1 cup Cherry Tomatoes, cut in half1 to 1 1/2 Tblsp Tamari or Soy Sce1 Tblsp Cilantro or Parsley
Heat oil in skillet or wok. add onion, garlic, ginger and broccoli, stir fry for @ 4 minutes. Add potatoes and stir fry over high heat for @ 2 minutes.
Add bamboo shoots, bean sprouts, tomatoes and soy sauce, stir fry for @ 2 minutes until tomatoes and bean sprouts are soft.
Stir in coriander and serve over the brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Add bamboo shoots, bean sprouts, tomatoes and soy sauce, stir fry for @ 2 minutes until tomatoes and bean sprouts are soft.
Stir in coriander and serve over the brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 399.4 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.9 g
- Protein: 7.7 g
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