Veggie Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup, strips Green Peppers (bell peppers) 1 small Onions, raw 1 cup Brocolli, Fresh Steamed 1 small Summer Squash 1/3 cup Beef Broth - Swanson Low Sodium (Johnny's)1 tbsp chopped Shallots 1 garlic1.5 cup Half and Half Cream 8 oz Champagne, Brut, Andre .5 tsp Thyme, ground .5 tsp Tarragon, ground
1 whole chopped Shallot or leek1
1/3 C Johnny's Beef Broth
1 C water
.5 tsp Thyme, ground
.5 tsp Tarragon, ground
1 clove garlic chopped
.5 celery chopped
2 Bay Leaf
Simmer until dry with lid then add
8 oz Champagne, Brut, Andre Bring to boil
add 1.5 cup Half and Half Cream
Bring to roaring boil stirring constantly until thick
In the meantime
Cut and Saute in Olive Oil
One Yellow Onion
Brocolli
Carrots
Zuchinni
Bell Pepper
One at a time - Don't overcook
Add 1 Tbsp Champaign Cover and move off burner
Add Sauce - Serve
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user VIOLETMAY909.
1/3 C Johnny's Beef Broth
1 C water
.5 tsp Thyme, ground
.5 tsp Tarragon, ground
1 clove garlic chopped
.5 celery chopped
2 Bay Leaf
Simmer until dry with lid then add
8 oz Champagne, Brut, Andre Bring to boil
add 1.5 cup Half and Half Cream
Bring to roaring boil stirring constantly until thick
In the meantime
Cut and Saute in Olive Oil
One Yellow Onion
Brocolli
Carrots
Zuchinni
Bell Pepper
One at a time - Don't overcook
Add 1 Tbsp Champaign Cover and move off burner
Add Sauce - Serve
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user VIOLETMAY909.
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 10.5 g
- Cholesterol: 36.3 mg
- Sodium: 150.6 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.1 g
- Protein: 5.2 g
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