Asian 5 Spice Stit-Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.1
- Total Fat: 5.8 g
- Cholesterol: 13.7 mg
- Sodium: 346.8 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.4 g
- Protein: 9.2 g
View full nutritional breakdown of Asian 5 Spice Stit-Fry calories by ingredient
Introduction
A yummy treat I got as a recipe from Epicure, this was a great stir fry sauce which was less thick than the stir fry sauces you buy in the store, but totally tasty! Although the rice wine vinegar adds some tang, there isn't any kick in this recipe. I suggest adding crushed red chilis or cayenne pepper to this recipe if you like spice. Or use Taste of Thai's Garlic Pepper sauce. Yum. A yummy treat I got as a recipe from Epicure, this was a great stir fry sauce which was less thick than the stir fry sauces you buy in the store, but totally tasty! Although the rice wine vinegar adds some tang, there isn't any kick in this recipe. I suggest adding crushed red chilis or cayenne pepper to this recipe if you like spice. Or use Taste of Thai's Garlic Pepper sauce. Yum.Number of Servings: 6
Ingredients
-
1 tbsp Epicure Asian 5 Spice Blend (or any other kind of 5 spice seasoning)
2 tbsp (or 6 tsp) of sugar
1 tbsp canola oil
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice wine vingear
3 tbsp Red Pepper Jelly
2 chicken breasts, cooked
1 cup red peppers, sliced
half a yellow pepper, sliced
1 cup green or orange peppers, sliced
1 med. zucchini
1 cup cauliflower
1 cup broccoli
2 cup sugar snap peas
1 cup carrots, sliced
1.5 cups of rice, cooked
Directions
Makes six 2 cup-ish portions
Blend seasoning, sugar, sesame oil, soy sauce, rice wine vinegar and red pepper jar together by mixing well in a bowl. Set aside.
In a large skillet, use 1 tbsp of oil to coat the pan. With skillet on med-high, add carrots. Stir fry for 3 minutes and add .5 cup of water. Cover and let cook, bubbling, for 5 minutes. Add snap peas, broccoli and cauliflower and cover for another 10 minutes or so, add peppers and zucchini and sauce mix and cover for 3 minutes. Removed cover and turn to high, stir frying for 5 minutes, or until desired tenderness.
Serve over rice or with tortillas. Yum.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIATTI.
Blend seasoning, sugar, sesame oil, soy sauce, rice wine vinegar and red pepper jar together by mixing well in a bowl. Set aside.
In a large skillet, use 1 tbsp of oil to coat the pan. With skillet on med-high, add carrots. Stir fry for 3 minutes and add .5 cup of water. Cover and let cook, bubbling, for 5 minutes. Add snap peas, broccoli and cauliflower and cover for another 10 minutes or so, add peppers and zucchini and sauce mix and cover for 3 minutes. Removed cover and turn to high, stir frying for 5 minutes, or until desired tenderness.
Serve over rice or with tortillas. Yum.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIATTI.