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Perfect side dish to an
Asian meal...
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1 Tbs |
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sesame oil |
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1 Tbs |
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water |
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1 cup |
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broccoli
florets |
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½ large |
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red bell
pepper, sliced into strips |
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1 clove |
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garlic,
minced |
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1 tsp |
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fresh
ginger, minced |
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¾ cup |
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julienned
carrots |
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6 fresh |
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shiitake
mushrooms, sliced into slivers |
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1/3 cup |
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cashews |
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1 cup |
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bok choy or
Napa cabbage, shredded |
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3 Tbs |
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nonfat
chicken broth |
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3 Tbs |
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low-sodium
soy sauce |
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1 Tbs |
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cornstarch |
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1 |
In a large skillet
or wok, combine oil, water, broccoli, bell pepper,
garlic and ginger. Cook on medium heat for 1 minute. Add
carrots, mushrooms, cashews and cabbage and stir fry for
2 minutes. |
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2 |
Whisk together
broth, soy sauce and cornstarch; add to vegetable
mixture and stir fry for 2 minutes. |
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3 |
Serve alone or over
rice or noodles. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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140.81 |
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Calories From Fat (54%) |
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76.70 |
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% Daily Value |
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Total Fat
8.93g |
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14% |
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Saturated Fat 1.57g |
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8% |
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Cholesterol
0.00mg |
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0% |
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Sodium
496.64mg |
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21% |
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Potassium
382.02mg |
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11% |
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Carbohydrates
13.24g |
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4% |
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Dietary Fiber 2.31g |
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9% |
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Sugar 3.84g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.93g |
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Protein
4.35g |
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9% |
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WW Points 3 |
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Cooking Tips |
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*This may be served as a
side dish or as a main dish served over noodles. |
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Recipe Source |
| Modified
from Healthy Cooking |
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