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SIDE DISHES -
VEGETABLES AND OTHER...
Vegetable Stir- Fry
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Vegetable
Stir-Fry |
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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 |
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Modified from Healthy Cooking |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!-
would make it again. "Hubby went crazy over this dish-
said it was absolutely delicious. I loved it too!"
-San Diego, CA
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