be_ixf;ym_202109 d_20; ct_50

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.

Last Updated: April 19th, 2016