Karen's stir fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.0
- Total Fat: 7.6 g
- Cholesterol: 17.1 mg
- Sodium: 555.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.1 g
- Protein: 11.9 g
View full nutritional breakdown of Karen's stir fry calories by ingredient
Introduction
Very loosely based on a recipe found serendipitously in a Time-Life cheesy cookbook. Very loosely based on a recipe found serendipitously in a Time-Life cheesy cookbook.Number of Servings: 4
Ingredients
-
soy sauce (tamari), 2 tbsp
sesame oil, 1 tbsp
hot sesame oil, 1 tbsp
chicken boullion, 1 tsp.
¾ c. hot water
mushrooms, fresh, 5 large
green beans (snap), 18 beans (4" long)
sweet onion, raw, 1.5 cup, chopped (1 small)
snap peas, 1.25 cup
carrots, raw, 1.25 cup, chopped (2 skinny)
asparagus, fresh, 1 cup
fresh zucchini and/or squash, 1.25 cup (1 medium)
chicken breast, no skin, 0.5 breast, bone and skin removed
Directions
Makes 4 servings.
Put first five ingredients in a wok. Cut chicken into strips, then into bite size pieces, and put into wok to marinate while chopping vegges.
Measure the amount of rice you want and set it on to cook . While rice is cooking, cut vegetables into bite size pieces, keeping carrots separate. Bring heat to high, browning chicken [outside turns brownish] and remove chicken, setting aside in a bowl. Add carrots and cook briefly; they take longer and end up too crunchy if done with the rest. Add rest of vegetables and toss to coat in marinade, then cover and let steam 2 minutes. Check to see if done, and cook longer if needed.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SERVELANB7.
Put first five ingredients in a wok. Cut chicken into strips, then into bite size pieces, and put into wok to marinate while chopping vegges.
Measure the amount of rice you want and set it on to cook . While rice is cooking, cut vegetables into bite size pieces, keeping carrots separate. Bring heat to high, browning chicken [outside turns brownish] and remove chicken, setting aside in a bowl. Add carrots and cook briefly; they take longer and end up too crunchy if done with the rest. Add rest of vegetables and toss to coat in marinade, then cover and let steam 2 minutes. Check to see if done, and cook longer if needed.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SERVELANB7.