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Quick Stir Fried Vegetables

DelectablePlanet's picture
Dinner was never so easy! While not considered gourmet, frozen vegetables are often as nutrient rich as fresh vegetables, and sometimes even more so, because they are frozen at their peak of freshness.
  Frozen stir fry vegetables 16 Ounce (1 Bag)
  Cooked beans 1 1⁄2 Cup (24 tbs), rinsed and drained (Or Canned)
  Low fat stir fry sauce 1⁄4 Cup (4 tbs)
  Cooked couscous/Brown rice / other whole grain 2 Cup (32 tbs) (Kept Hot)

Cook and stir the vegetables in a nonstick pan over medium-high heat with 2 to 3 tablespoons of water as needed. Once the vegetables have thawed but are not completely cooked, add the beans and sauce. Cook and stir over medium heat until the vegetables are tender-crisp.
Serve over the hot couscous or cooked grain of your choice.
Stored in a covered container in the refrigerator, leftover Easy Stir-Fry will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Winter, Healthy
If that appeals to you, then you must watch this video recipe. The recipe calls for mixed vegetables, beans and a stir fry sauce…as simple as that! Simple, nutritious and loaded with flavor. This is a great recipe to try out.

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Average: 4.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2435.2 mg101.5%

Total Carbohydrates 162 g54.1%

Dietary Fiber 33.9 g135.8%

Sugars 17.6 g

Protein 38 g76.2%

Vitamin A 0.3% Vitamin C 7.5%

Calcium 17% Iron 51.9%

*Based on a 2000 Calorie diet

Quick Stir Fried Vegetables Recipe Video