Vegetarian Stir Fry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 184.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,280.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 3.0 g
- Protein: 5.3 g
View full nutritional breakdown of Vegetarian Stir Fry calories by ingredient
Introduction
A cheap meal that is very filling. If you want meat you can add 1 pound of chicken, but it will need to be marinated in the sauce for 20 mins and then precooked before adding to the mix. A cheap meal that is very filling. If you want meat you can add 1 pound of chicken, but it will need to be marinated in the sauce for 20 mins and then precooked before adding to the mix.Number of Servings: 8
Ingredients
-
2 C Rice
2/3 C Soy Sauce
2 tsp Garlic [fresh]
1 Tbsp ground ginger
1/4 C Cornstarch
1/4 C Flour
12 oz can Pears [in juice or light syrup]
1 Bag [450 grams] Stir Fry Vegetables
2 Tbsp Peanut Oil
**1 lb meat [if you desire]
Directions
**IF you are adding meat**
Chop chicken into strips or 1 inch cubes. Follow directions for Stir Fry sauce and marinade chicken in sauce for 20 minutes. Cook chicken in wok [with peanut oil] until browned. Remove from Wok and set aside. Follow vegetarian directions to end and then mix in to reheat before serving.
**Vegetarian Directions**
Start the rice first [1 C rice to 2 C water] and cook according to package directions until rice is fully cooked.
In a wok, add peanut oil. Chop onion and saute in peanut oil over medium heat. Add 1 bag Frozen Stir Fry Vegetables to the wok. Add 1/2 C water to allow all to steam. Cover wok and allow to cook, stirring occasionally, for 10 minutes.
In a 2 C liquid measuring cup, combine soy sauce garlic, ginger, cornstarch, and flour. Open can of pears and drain off liquid into measuring cup containing soy mix. I sometimes use half of the pear juice instead of all juice. Mix sauce thoroughly.
Add pears to wok and stir til mixed thoroughly. Pour soy mix over all and allow to cook down til sauce thickens. Remove from heat.
Serve over previously cooked rice.
Number of Servings: 8
Recipe submitted by SparkPeople user SVALLIE.
Chop chicken into strips or 1 inch cubes. Follow directions for Stir Fry sauce and marinade chicken in sauce for 20 minutes. Cook chicken in wok [with peanut oil] until browned. Remove from Wok and set aside. Follow vegetarian directions to end and then mix in to reheat before serving.
**Vegetarian Directions**
Start the rice first [1 C rice to 2 C water] and cook according to package directions until rice is fully cooked.
In a wok, add peanut oil. Chop onion and saute in peanut oil over medium heat. Add 1 bag Frozen Stir Fry Vegetables to the wok. Add 1/2 C water to allow all to steam. Cover wok and allow to cook, stirring occasionally, for 10 minutes.
In a 2 C liquid measuring cup, combine soy sauce garlic, ginger, cornstarch, and flour. Open can of pears and drain off liquid into measuring cup containing soy mix. I sometimes use half of the pear juice instead of all juice. Mix sauce thoroughly.
Add pears to wok and stir til mixed thoroughly. Pour soy mix over all and allow to cook down til sauce thickens. Remove from heat.
Serve over previously cooked rice.
Number of Servings: 8
Recipe submitted by SparkPeople user SVALLIE.