Vegetable stir fry

Vegetable stir fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.6 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegetable stir fry calories by ingredient


Introduction

Quick and simple stir fry. Low calorie and read in under a 1/2 hour. My picture shows a vegetable variation I cooked, but the process is the same. Quick and simple stir fry. Low calorie and read in under a 1/2 hour. My picture shows a vegetable variation I cooked, but the process is the same.
Number of Servings: 4

Ingredients

    Broccoli, cooked, 1 cup, chopped (remove)
    Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g, 1 serving (remove)
    *Bok Choy, raw-shreaded, 1 cup (remove)
    *Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 small, 74 g), 1 serving (remove)
    *House of Tsang, Wok Oil, 1 tbsp (remove)
    Kikkoman Low Sodium Soy Sauce, 1 tbsp (remove)
    Mushrooms, fresh, .5 cup, pieces or slices (remove)
    Garlic, 2 clove (remove)
    Zucchini, 5 cup, sliced (remove)

Directions

Wash and cut vegetables to equal sizes and pat dry if needed. Heat pan to medium heat. Remove from heat and coat with oil. Return to heat and add garlic. Saute for 10 seconds,push to the side of the pan and add the vegetables. Pour sauce down the inner side of the pan so in makes its way under the vegetables. Stir fry for 2 minutes (set a timer). Cover and cook for an additional minute then remove from heat. Salt and pepper to taste. I like to add red pepper flakes into the soy sauce for some added spice.

Serving Size: makes 4 servings (approx. 1 cup each)

Number of Servings: 4

Recipe submitted by SparkPeople user CHERIELH13.