Stir Fry on the Fly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can mushrooms1 small zucchini1 red pepper1 yellow pepper1/4 head cabbage1 medium onion2 carrotsSoy sauceGround gingerGround garlicOlive Oil
Pre slice your veggies and set the aside for later. Open the canned mushrooms and rinse, then drain to wash away excess sodium.
Heat the olive oil in a frying pan (unless you have a wok) on high. Once it's hot, throw the veggies on and add the spices.
I use a mix of ground ginger, california style garlic pepper, and regular garlic. The more ginger you add, the spicier it will be. Sometimes I also add red pepper flakes if I am really looking for something hot.
The veggies will cook relatively quickly, I normally try for veggies that are still a little firm and just a little crunchy.
Number of Servings: 4
Recipe submitted by SparkPeople user BIKERSHARI.
Heat the olive oil in a frying pan (unless you have a wok) on high. Once it's hot, throw the veggies on and add the spices.
I use a mix of ground ginger, california style garlic pepper, and regular garlic. The more ginger you add, the spicier it will be. Sometimes I also add red pepper flakes if I am really looking for something hot.
The veggies will cook relatively quickly, I normally try for veggies that are still a little firm and just a little crunchy.
Number of Servings: 4
Recipe submitted by SparkPeople user BIKERSHARI.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 434.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.6 g
- Protein: 4.6 g
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