Spicy Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup fat free chicken broth1 Tablespoon orange juice1 Tablespoon reduced sodium soy sauce1.5 teaspoon cornstarch1.5 teaspoon grated ginger root*1.5 teaspoon chopped garlic*1 teaspoon Sambal Oelek (ground fresh chili paste)*1.5 cups small cauliflower florets1 cup carrots cut into julienne pieces8 ounces zucchini, halved and thinly sliced
Mix broth, juice, soy sauce and whisk in corn starch. Set aside.
Lightly spray an large skillet with no-stick spray. Heat pan over medium-high heat. Add ginger, garlic and chili paste; stir-fry for 30 seconds until fragrant.
Add cauliflower to pan for 2 minutes, then add carrots for 2 more minutes, then add zucchini and stir-fry 2 minutes.
Stir in broth mixture. Bring to simmer. Cover and simmer about 1 minute or until vegetables are crisp-tender and sauce thickens.
*ingredients that add the heat!
Serves 4, 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRYNDAYL.
Lightly spray an large skillet with no-stick spray. Heat pan over medium-high heat. Add ginger, garlic and chili paste; stir-fry for 30 seconds until fragrant.
Add cauliflower to pan for 2 minutes, then add carrots for 2 more minutes, then add zucchini and stir-fry 2 minutes.
Stir in broth mixture. Bring to simmer. Cover and simmer about 1 minute or until vegetables are crisp-tender and sauce thickens.
*ingredients that add the heat!
Serves 4, 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRYNDAYL.
Nutritional Info Amount Per Serving
- Calories: 40.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 259.2 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.8 g
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