No Fry Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
I really choose any veggies I have in the house, but the zucchini is important because it adds liquid. My usual list is as follows:2 zucchinisnap peasred bell peppergreen bell pepperwater chestnutsbaby corn (not the niblets, but the long asian spears)snap peasonionmushroomsI use whatever quantities I have on hand, and it really doesn't matter.
Chop all veggies into big bite size pieces.
Slice mushrooms (or buy presliced)
Slice peppers into strips
Slice zucchini into rounds
Place all veggies into 9 x 13 pan. Sprinkles with 2 -3 Tbsp of olive oil Toss to coast.
Add 1 - 2 Tbsp of chicken soup bouillon or consomme (I use instead of salt), or use seasoning salt.
Toss to coat.
Cover with tinfoil.
Bake at 350 for about 40 minutes.
The vegetables will greatly reduce and be ready to eat.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLYBELLY.
Slice mushrooms (or buy presliced)
Slice peppers into strips
Slice zucchini into rounds
Place all veggies into 9 x 13 pan. Sprinkles with 2 -3 Tbsp of olive oil Toss to coast.
Add 1 - 2 Tbsp of chicken soup bouillon or consomme (I use instead of salt), or use seasoning salt.
Toss to coat.
Cover with tinfoil.
Bake at 350 for about 40 minutes.
The vegetables will greatly reduce and be ready to eat.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLYBELLY.
Nutritional Info Amount Per Serving
- Calories: 59.0
- Total Fat: 3.7 g
- Cholesterol: 0.2 mg
- Sodium: 281.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.7 g
- Protein: 1.5 g