Veggie Stir Fry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 334.9
- Total Fat: 19.3 g
- Cholesterol: 0.5 mg
- Sodium: 1,546.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
View full nutritional breakdown of Veggie Stir Fry calories by ingredient
Number of Servings: 2
Ingredients
-
SAUCE:
2 tbsp hoisin sauce
1/2 tbsp peanut butter
1 tbsp soy sauce
1 tsp Thai Chili Sauce
1 tbsp Bovril Chicken Concentrate
1 tbsp toasted sesame seeds
water
2 tsp cornstarch
VEGGIES
1 CUP CHOPPED ONION
1/2 CUP CHOPPED CELERY
2 CLOVES GARLIC MINCED
4 TSP SLICED FRESH GINGER
1/2 CUP SLICED CARROTS
1/2 LARGE RED PEPPER, CHOPPED
1 CUP FROZEN MIXED VEGETABLES, SUCH AS EUROPE'S BEST ZEN GARDEN MIX
¼ of one JALAPENO PEPPER, CHOPPED
1.5 CUPS COLESLAW (NOT DRESSED)
2 TBSP CORN OIL
1 TSP BOVRIL CHICKEN BOUILLON CONCENTRATE
WATER
Directions
SAUCE:
Mix hoisin, peanut butter, soy sauce, chili sauce, Bovril chicken concentrate. Microwave for a few seconds to soften peanut butter so it will mix in. Add Sesame seeds. Mix cornstarch into a little water. Add to sauce. Set aside.
Veggies:
Mix 1 tsp Bovril with a half cup or so of water: to be used to keep the stir fry moist.
Heat corn oil in wok. Add onion, celery, garlic, ginger and carrots. Saute until onion becomes translucent.
Add red pepper, frozen veggies & jalapeno and stir fry just until veggies are crisp tender - add Bovril water as needed.
Add sauce and cook for a minute until thickened. If too thick add Bovril water (or just plain water if the Bovril mixture is already used up.
Add coleslaw and toss for a few seconds. Then cover, lower heat and let it steam for a minute to wilt the coleslaw.
If desired, add cooked sliced chicken when adding the peppers & frozen veg. Adjust calories accordingly.
Serve with or without rice or noodles.
Serving Size: makes 2 large or 4 smaller servings
Number of Servings: 2
Recipe submitted by SparkPeople user QNINA1000.
Mix hoisin, peanut butter, soy sauce, chili sauce, Bovril chicken concentrate. Microwave for a few seconds to soften peanut butter so it will mix in. Add Sesame seeds. Mix cornstarch into a little water. Add to sauce. Set aside.
Veggies:
Mix 1 tsp Bovril with a half cup or so of water: to be used to keep the stir fry moist.
Heat corn oil in wok. Add onion, celery, garlic, ginger and carrots. Saute until onion becomes translucent.
Add red pepper, frozen veggies & jalapeno and stir fry just until veggies are crisp tender - add Bovril water as needed.
Add sauce and cook for a minute until thickened. If too thick add Bovril water (or just plain water if the Bovril mixture is already used up.
Add coleslaw and toss for a few seconds. Then cover, lower heat and let it steam for a minute to wilt the coleslaw.
If desired, add cooked sliced chicken when adding the peppers & frozen veg. Adjust calories accordingly.
Serve with or without rice or noodles.
Serving Size: makes 2 large or 4 smaller servings
Number of Servings: 2
Recipe submitted by SparkPeople user QNINA1000.
