vegetable stir fry

[Guest guest]

maybe add a little 5-spice to perk this up a bit; and some ginger...

and garlic...

 

 

* Exported from MasterCook *

 

Chinese Vegetable Stir Fry

 

Recipe By :California 5-a-Day Taste of Asia

Serving Size : 6 Preparation Time :0:00

Categories : CPNScookbook Main Dishes

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

non-stick cooking spray

1 cup broccoli florets

1 cup carrots -- sliced

1 cup cauliflower florets

1 cup celery -- sliced

1 cup red bell pepper -- chopped

1 cup sugar peas -- stems removed

3/4 cup sweet and sour sauce

cooked rice to serve

 

1. Coat a deep skillet or wok with cooking spray and heat over MEDIUM-HIGH heat.

 

2. Add broccoli, carrots, cauliflower, and celery, and cook for about 3-4

minutes.

 

3. Add bell pepper and sugar peas, and cook another 2-3 minutes.

 

4. Add Sweet & Sour sauce and bring to a boil; cook for 1 minute, covered. Serve

while hot.

 

Serve on a bed of rice. Makes about 4-6 cups cooked rice.

 

TIP - Fresh, frozen or canned vegetables may be used.

 

Nutrition information per serving: Calories 108, Protein 3gm, Fat 4gm,

Carbohydrate 17gm, Sodium 84mg, Cholesterol 0mg, Saturated Fat 0gm, Fiber 3gm

 

Description:

" Easy: stir fry equal amounts of veggies and serve with a bottled sauce and

rice. "

Source:

" California Cancer Prevention and Nutrition Campaigns Resource "

S(Archived):

" http://www.dhs.ca.gov/ps/cdic/ccb/cpns/recipes/recipes.htm "

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Per Serving (excluding unknown items): 90 Calories; 1g Fat (7.3% calories from

fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 172mg

Sodium. Exchanges: 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

 

NOTES : Recipe is courtesy of Dole Consumer Food Center.

 

Nutr. Assoc. : 0 0 0 902512 0 0 904373 1454 0