Spicy Thai Veggie Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cauliflower, 2 cup (1" pieces) Broccoli, 2 stalk, large (11"-12" long) Onion, .25 cup, chopped Yellow Peppers(bell pepper), 1 pepper, large Zucchini, 1 cup, sliced 1 Cup WaqterPC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
Chop up:
Cauliflower, 2 cup (1" pieces)
Broccoli, 2 stalk, large (11"-12" long)
Onion, .25 cup, chopped
Yellow Peppers(bell pepper), 1 pepper, large
Zucchini, 1 cup, sliced
Stir-Fry Broccoli, Onion, and Cauliflower, and when they are half cooked, add Peppers, and Zucchini.
Add:
PC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
1/2 Cup Water
Continue to stir-fry. I like the veggies to be a little crunchy, so I usually take it out when the peppers are still fairly firm. Cook it to your taste.
I usually have it on rice, but it would also be great on egg noodles, or on it's own.
Change up the veggies! I have yet to find a veggie that doesn't taste good in this sauce.
Variations of this dish can be made using Chicken, Beef, Pork, or Tofu (I love it with some crispy fried tofu).
Make enough to have some leftovers, and discover for yourself that it tastes even better after a night in the fridge!
Number of Servings: 4
Recipe submitted by SparkPeople user SARE333.
Cauliflower, 2 cup (1" pieces)
Broccoli, 2 stalk, large (11"-12" long)
Onion, .25 cup, chopped
Yellow Peppers(bell pepper), 1 pepper, large
Zucchini, 1 cup, sliced
Stir-Fry Broccoli, Onion, and Cauliflower, and when they are half cooked, add Peppers, and Zucchini.
Add:
PC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
1/2 Cup Water
Continue to stir-fry. I like the veggies to be a little crunchy, so I usually take it out when the peppers are still fairly firm. Cook it to your taste.
I usually have it on rice, but it would also be great on egg noodles, or on it's own.
Change up the veggies! I have yet to find a veggie that doesn't taste good in this sauce.
Variations of this dish can be made using Chicken, Beef, Pork, or Tofu (I love it with some crispy fried tofu).
Make enough to have some leftovers, and discover for yourself that it tastes even better after a night in the fridge!
Number of Servings: 4
Recipe submitted by SparkPeople user SARE333.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 669.3 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 7.5 g
- Protein: 5.3 g