Vegetable Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.8
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,388.3 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Vegetable Stir-Fry calories by ingredient


Introduction

This is a simple and delicious low-carb stir-fry. If you wish, add a protein and/or a whole grain. This is a simple and delicious low-carb stir-fry. If you wish, add a protein and/or a whole grain.
Number of Servings: 4

Ingredients

    2 tablespoons canola oil
    1 red bell pepper, chopped
    1/2 cup thinly sliced red onion
    3 cloves garlic, minced
    1 pkg shiitake mushrooms, sliced
    1 yellow squash, half-moon sliced
    1 head broccoli, florets
    1 can water chestnuts, sliced
    1 can bamboo shoots
    1 can whole baby corn
    1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
    2 cups sliced bok choy
    1/2 cup snow peas
    1 tablespoons sesame oil

Directions

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the mushrooms, squash, broccoli, garlic, and teriyaki sauce.

Cook, stirring, constantly for 2 minutes. Add the bok choy and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snow peas and sesame oil and remove from heat.

Serve immediately.

Serving Size: makes 4 large servings