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Stir Fried Oriental Vegetables

Diet.Chef's picture
  Molasses/Brown sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Vinegar 1 Tablespoon
  Nonstick spray coating 1
  Grated fresh ginger root 1 Teaspoon
  Green onions 1 Cup (16 tbs), bias sliced into 1/4 inch lengths
  Fresh pea pods/One 6 ounce package frozen pea pods 6 Ounce
  Shredded chinese cabbage/Cabbage 2 Cup (32 tbs)
  Thin bite size pepper strips 1 Cup (16 tbs) (Use Green Or Sweet Red Variety)
  Fresh bean sprouts 1 Cup (16 tbs)

For sauce, stir together molasses or brown sugar, soy sauce, and vinegar.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Stir fry gingerroot for 30 seconds.
Add onions and stir fry for 1 minute.
Add pea pods and cabbage; stir fry for 2 minutes.
Add green or sweet red pepper and bean sprouts; stir fry for 1 minute more or till vegetables are crisp tender.
Pour sauce over vegetables; toss to coat.
Heat through.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 268 Calories from Fat 25

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 987.1 mg41.1%

Total Carbohydrates 49 g16.3%

Dietary Fiber 14.2 g56.7%

Sugars 25.3 g

Protein 12 g24.3%

Vitamin A 222.9% Vitamin C 349.4%

Calcium 31.9% Iron 43.2%

*Based on a 2000 Calorie diet

Stir Fried Oriental Vegetables Recipe