Vegetable stir-fry
Nutrition Facts
Serving Size 1 cup
Calories 152
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 194 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 4 g | |
| Protein | 6 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This is the ultimate clean-out-the-refrigerator meal. Try bean sprouts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu.
Ingredients
(Serves 4)- 1 teaspoon sesame oil
- 1 medium onion, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chopped fresh ginger
- 1 (8-ounce) container button mushrooms, sliced
- 1 green onion, chopped
- 2 teaspoons chopped fresh garlic
- 1 crown broccoli, chopped into florets
- 1 large carrot, peeled and sliced into half-moons
- 1 tablespoon mirin
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons chopped cashews
Directions
Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.