Stir Fried Potatoes with Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 222.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 399.4 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 5.9 g
- Protein: 7.7 g
View full nutritional breakdown of Stir Fried Potatoes with Vegetables calories by ingredient
Number of Servings: 4
Ingredients
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1 1/2 cup Brown Rice. cooked
2 cups Red Potatoes, cubed and par-cooked
1 Tblspn Canola Oil
1 medium Onion, cut into wedges
2 cloves Garlic, crushed
2 Tsp fresh Ginger, grated
1 1/2 cups Broccoli, heads only broken into florettes and par-cooked
1/2 cup Bamboo Shoots, small can drained
2 cups Bean Sprouts, fresh
1 cup Cherry Tomatoes, cut in half
1 to 1 1/2 Tblsp Tamari or Soy Sce
1 Tblsp Cilantro or Parsley
Directions
Heat oil in skillet or wok. add onion, garlic, ginger and broccoli, stir fry for @ 4 minutes. Add potatoes and stir fry over high heat for @ 2 minutes.
Add bamboo shoots, bean sprouts, tomatoes and soy sauce, stir fry for @ 2 minutes until tomatoes and bean sprouts are soft.
Stir in coriander and serve over the brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Add bamboo shoots, bean sprouts, tomatoes and soy sauce, stir fry for @ 2 minutes until tomatoes and bean sprouts are soft.
Stir in coriander and serve over the brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Member Ratings For This Recipe
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CD9898685
