Veggie, hot and spicy stir fry (Serving size 1/2 cup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup, chopped or diced Broccoli, fresh florets and stems1 medium (2-1/2" dia) Onions, raw , cut into strips2 medium Carrots, raw , sliced thin85 gram(s) Portabella Mushroom (1 medium cap=85g) 50 grams Cilantro, raw 3 cup, chopped Cabbage, fresh 4 clove Garlic pressed3 tbsp Thin Soy Sauce (Healthy Boy mushroom soy sauce)1 tbsp Oyster Sauce 2 tbsp Hoisin Sauce 15 gram(s) Chilli Garlic Sauce 2 tbsp Yum yum sauce 1 pepper Serrano Peppers 1 1tsp Sesame Oil 3 tsp Ginger Root 1 fl oz Water, tap 1 tbsp Argo 100% Pure Corn Starch 15 strips Sweet peppers (bell) (I used 3/4 of a large Red pepper)
Chop all ingredients diagonally except peppers and onions cut into strips. Heat a wok or frying pan until hot, add in sesame oil, stir fry onions, peppers, and garlic until tender crisp. Add in broccoli stalks, carrots and cilantro, cook for 1-2 min. Add in sauces and cabbage and Serrano pepper. Stir and cook until cabbage is wilted. Add in broccoli florets and sliced Portabella mushroom. Cook until broccoli is tender crisp. Mix cold tap water and cornstarch, stir into bottom of pan drippings and mix throughout, cook until sauce thickens.
Serving Size: Makes 12 (1/2 C.) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user HALLOWEENJEN.
Serving Size: Makes 12 (1/2 C.) Servings
Number of Servings: 12
Recipe submitted by SparkPeople user HALLOWEENJEN.
Nutritional Info Amount Per Serving
- Calories: 45.0
- Total Fat: 1.4 g
- Cholesterol: 1.3 mg
- Sodium: 473.9 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.4 g
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