Donna's Stir Fry Vegetables


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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 181.5
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 72.7 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Donna's Stir Fry Vegetables calories by ingredient
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Introduction

Cauliflower, raw, 57 grams (remove)
Broccoli, fresh, 57 grams (remove)
Carrots, raw, 57 grams (remove)
Onions, raw, 28 grams (remove)
Coconut Oil, 1 tbsp (remove)

Season to taste with:
Bragg's amino acids
Bragg's apple cider vinegar
garlic powder
celery salt
parsley
water to prevent from cooking dry
Cauliflower, raw, 57 grams (remove)
Broccoli, fresh, 57 grams (remove)
Carrots, raw, 57 grams (remove)
Onions, raw, 28 grams (remove)
Coconut Oil, 1 tbsp (remove)

Season to taste with:
Bragg's amino acids
Bragg's apple cider vinegar
garlic powder
celery salt
parsley
water to prevent from cooking dry

Number of Servings: 1

Ingredients

    Cauliflower, raw, 57 grams (remove)
    Broccoli, fresh, 57 grams (remove)
    Carrots, raw, 57 grams (remove)
    Onions, raw, 28 grams (remove)
    Coconut Oil, 1 tbsp (remove)

    Season to taste with:
    Bragg's amino acids
    Bragg's apple cider vinegar
    garlic powder
    celery salt
    parsley
    water to prevent from cooking dry

Directions

Heat Coconut oil in wok. Drop in cauliflower and stir. After it sears add broccoli, carrots, and onions. Add Bragg's amino acids and vinegar by squirting around top of wok so it heats as it is added. Season with celery salt, garlic powder and parsley to taste. Add quarter cup water by squirting around top of wok to heat. Stir to desired crunchiness.

Serving Size: makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user CLIMBERS_ROCK.

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