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Vegetable Stir Fry

Holidaycooking's picture
  Carrots 2 Small, pared
  Celery stalks 2 , cut in 4-inch lengths
  Canned water chestnuts 8 Ounce, drained (1 Can, 227 Gram)
  Zucchini 1 Small
  Onion 1 Small, halved
  Green pepper 1⁄2 , seeded
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Cornstarch 1 Teaspoon (5 Milliliter)
  Chicken broth 125 Milliliter (0.5 Cup)
  Pepper 1 Dash
  Cherry tomatoes 12

Assemble Salad Maker with Thin Slicer Disc and large bowl.
Process carrots.
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Change disc to French Fry Cutter Disc and process zucchini, onion, and green pepper.
Heat oil in a skillet and stir-fry all vegetables except tomatoes until crisp-tender.
Dissolve cornstarch in broth.
Add to skillet and stir constantly until it starts to thicken.
Add pepper and tomatoes; stir carefully just until heated and well mixed.

Recipe Summary

Main Dish
Stir Fried

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Average: 3.8 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 713 Calories from Fat 406

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 618.5 mg25.8%

Total Carbohydrates 65 g21.7%

Dietary Fiber 12.8 g51%

Sugars 22.8 g

Protein 9 g18.9%

Vitamin A 376.9% Vitamin C 231.5%

Calcium 15.5% Iron 19.6%

*Based on a 2000 Calorie diet

Vegetable Stir Fry Recipe