Veggie Stir-Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 139.6
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 618.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.4 g
View full nutritional breakdown of Veggie Stir-Fry calories by ingredient
Introduction
Lovely lunch that fills you up without filling you out. This stir fry is made with a Philippino sauce mix that cuts the sodium level considerably from traditional soy sauce. Lovely lunch that fills you up without filling you out. This stir fry is made with a Philippino sauce mix that cuts the sodium level considerably from traditional soy sauce.Number of Servings: 6
Ingredients
-
Veggies----------
4 Cups Mung bean sprouts
4 Cups Green Cabbage, shredded
2 Cups Baby Spinach, shredded
4 carrots, sliced paper thin
1 small can mushrooms (Save liquid for seasonings)
Seasonings------------------
1 tsp minced ginger
2 T sesame seeds
1 cup beef broth
Mushroom liquid
3 tsp Garlic powder or minced
1 T Siracha (optional)
Cooking Oils----------------
1 T EVOO
2 T Sesame Seed Oil
Directions
Shred all the fresh veggie into thin strips. Place Sprouts, cabbage, and carrots in one bowl. Place drained mushrooms and spinach into another. Set aside.
Mix Seasonings into a large measuring cup. Place by the stove for easy reach.
Mix cooking oil in another measuring cup, and ditto.
Heat a large frying pan on high. Pour in 1/3 of the cooking oil (Careful! It will try to pop) Immediately, toss in 1/3 of the raw veggie mix. Turn the veggies until they start to soften, not letting them burn. (2-3 min apx) Put aside and repeat with the remaining cooking oil and raw veggies.
Mix all 3 batches of veggie with the spinach and mushrooms, and the seasoning mix. Return to pan, stir and then cover with a lid. Allow the mix to steam for 3-5 minutes till the spinach has wilted.
Toss and serve.
Note: If you have a good wok. You could cook all the veggie at one time.
Serving Size: Makes 6 heaping bowls
Number of Servings: 6
Recipe submitted by SparkPeople user P_HARTWELL.
Mix Seasonings into a large measuring cup. Place by the stove for easy reach.
Mix cooking oil in another measuring cup, and ditto.
Heat a large frying pan on high. Pour in 1/3 of the cooking oil (Careful! It will try to pop) Immediately, toss in 1/3 of the raw veggie mix. Turn the veggies until they start to soften, not letting them burn. (2-3 min apx) Put aside and repeat with the remaining cooking oil and raw veggies.
Mix all 3 batches of veggie with the spinach and mushrooms, and the seasoning mix. Return to pan, stir and then cover with a lid. Allow the mix to steam for 3-5 minutes till the spinach has wilted.
Toss and serve.
Note: If you have a good wok. You could cook all the veggie at one time.
Serving Size: Makes 6 heaping bowls
Number of Servings: 6
Recipe submitted by SparkPeople user P_HARTWELL.