Spicy Thai Veggie Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 669.3 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 7.5 g
- Protein: 5.3 g
View full nutritional breakdown of Spicy Thai Veggie Stir-Fry calories by ingredient
Introduction
I use President's Choice MEMORIES OF Thailand Fiery Chili Pepper Sauce, but you can get a similar sauce from any Asian food market. I like the PC one, because it's quality, and you can be sure of the nutritional content I use President's Choice MEMORIES OF Thailand Fiery Chili Pepper Sauce, but you can get a similar sauce from any Asian food market. I like the PC one, because it's quality, and you can be sure of the nutritional contentNumber of Servings: 4
Ingredients
-
Cauliflower, 2 cup (1" pieces)
Broccoli, 2 stalk, large (11"-12" long)
Onion, .25 cup, chopped
Yellow Peppers(bell pepper), 1 pepper, large
Zucchini, 1 cup, sliced
1 Cup Waqter
PC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
Directions
Chop up:
Cauliflower, 2 cup (1" pieces)
Broccoli, 2 stalk, large (11"-12" long)
Onion, .25 cup, chopped
Yellow Peppers(bell pepper), 1 pepper, large
Zucchini, 1 cup, sliced
Stir-Fry Broccoli, Onion, and Cauliflower, and when they are half cooked, add Peppers, and Zucchini.
Add:
PC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
1/2 Cup Water
Continue to stir-fry. I like the veggies to be a little crunchy, so I usually take it out when the peppers are still fairly firm. Cook it to your taste.
I usually have it on rice, but it would also be great on egg noodles, or on it's own.
Change up the veggies! I have yet to find a veggie that doesn't taste good in this sauce.
Variations of this dish can be made using Chicken, Beef, Pork, or Tofu (I love it with some crispy fried tofu).
Make enough to have some leftovers, and discover for yourself that it tastes even better after a night in the fridge!
Number of Servings: 4
Recipe submitted by SparkPeople user SARE333.
Cauliflower, 2 cup (1" pieces)
Broccoli, 2 stalk, large (11"-12" long)
Onion, .25 cup, chopped
Yellow Peppers(bell pepper), 1 pepper, large
Zucchini, 1 cup, sliced
Stir-Fry Broccoli, Onion, and Cauliflower, and when they are half cooked, add Peppers, and Zucchini.
Add:
PC MEMORIES OF Thailand Fiery Chili Pepper Sauce, or similar - 8 tbsp
1/2 Cup Water
Continue to stir-fry. I like the veggies to be a little crunchy, so I usually take it out when the peppers are still fairly firm. Cook it to your taste.
I usually have it on rice, but it would also be great on egg noodles, or on it's own.
Change up the veggies! I have yet to find a veggie that doesn't taste good in this sauce.
Variations of this dish can be made using Chicken, Beef, Pork, or Tofu (I love it with some crispy fried tofu).
Make enough to have some leftovers, and discover for yourself that it tastes even better after a night in the fridge!
Number of Servings: 4
Recipe submitted by SparkPeople user SARE333.
