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Veggie Stir Fry

Fat.Freedom's picture
Ingredients
  Broccoli 1 Cup (16 tbs)
  Yellow squash 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs)
  Onion 1 Small
  Oil 2 Teaspoon
  Chicken bouillon 1⁄2 Cup (8 tbs)
Directions

1. Break broccoli into pieces and thinly slice stems. Slice squash, carrots, and onions.
2. Pour oil and bouillon in wok or nonstick skillet. Add vegetables and simmer uncovered until bouillon has cooked away.
3. Lightly brown vegetables in remaining oil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 331 Calories from Fat 110

% Daily Value*

Total Fat 13 g20%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 322.6 mg13.4%

Total Carbohydrates 47 g15.6%

Dietary Fiber 12.6 g50.5%

Sugars 21 g

Protein 13 g26.8%

Vitamin A 449.6% Vitamin C 288.3%

Calcium 15.6% Iron 12.1%

*Based on a 2000 Calorie diet

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Veggie Stir Fry Recipe