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Veggie Stir-Fry
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 151
% Daily Value**
Total Fat 15g
22%
Saturated Fat 2g
3%
Unsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 304mg
13%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
5%
Sugars 1g
Protein 2g
Vitamin A  14%Vitamin C  93%
Calcium  4%Iron  3%
Potassium  4%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Veggie Stir-Fry

Recipe Tags: Stir Fry Recipes

Date Added: January 04, 2014

Ingredients:

1/4 Cup Peanut Oil for frying Taro
1 Tablespoon Sesame Seeds (white)
1 Tablespoon Soy Sauce light
2 Cloves Of Garlic minced (optional)
1 Broccoli cut into small florets
1 Red Bell Pepper cut into 1/4-inch strips
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Directions:

1. In a medium-sized skillet, heat the oil over medium-high heat until hot but not smoking.

2. Add the broccoli and red pepper and stir-fry for about 3 minutes.

3. Add the garlic and soy sauce and continue stir-frying for 3 to 5 more minutes, or until the broccoli is tender but still crisp.

4. Sprinkle with the sesame seeds and serve immediately.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 93% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Soy, Bell Pepper, MSG, Sesame Seeds, Garlic allergies.
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