Veggie stir fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.7
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 376.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.3 g

View full nutritional breakdown of Veggie stir fry calories by ingredient
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Introduction

Can be used as a side dish or throw some protein and possibly some noodles/rice in and you have a full meal! Can be used as a side dish or throw some protein and possibly some noodles/rice in and you have a full meal!
Number of Servings: 6

Ingredients

    Lots of veggies. I used broccoli, celery, carrots, bamboo shoots, water chestnuts, snow peas, and bok choy, but you can use pretty much whatever you want!
    1 tbsp Sesame oil
    2 tbsp teryaki sauce
    soy sauce to taste
    a dash of rice wine vinegar (optional)
    white pepper for spice (optional)
    garlic and ginger

Directions

Put 1/2 tbsp sesame oil in wok, add garlic and ginger. Saute just a little bit, then put in your longer cooking veggies (broccoli, carrots, celery). After those cook down a bit, put in the other ones (bamboo shoots, water chestnuts, bok choy, snow peas). Toss with other half tbsp of sesame oil, soy sauce, and teriyaki sauce (adding the optional stuff if you want). Keep on low heat and keep stirring in the wok until everything has absorbed a little sauce and looks to be the desired crispness (I like mine a little crispy).

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user QUIXOTIQUE.

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