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Garden Vegetable Stir Fry

Diet.Chef's picture
  Carrots 2 Medium, cut into thirds
  Green beans 2 Cup (32 tbs), bias sliced into 1 inch length
  Sliced cauliflower 2 Cup (32 tbs)
  Cold water 2 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Sugar 2 Teaspoon
  Pepper 1 Dash
  Cooking oil 2 Tablespoon
  Onion 1 Medium, cut into thin wedges
  Sliced zucchini 1 Cup (16 tbs)

Cut carrots into thin sticks, In covered saucepan cook carrots and green beans in boiling, lightly salted water for 3 minutes.
Add cauliflower.
Cover and cook 2 minutes more; drain well.
In small bowl blend water into cornstarch; stir in soy sauce, dry sherry, sugar, and pepper.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry onion in hot oil for 1 minute.
Add carrots, green beans, cauliflower, and zucchini; stir-fry 2 minutes or till vegetables are crisp-tender.
Stir soy mixture; stir into vegetables.
Cook and stir 3 to 4 minutes or till thickened and bubbly.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 639 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1973 mg82.2%

Total Carbohydrates 82 g27.4%

Dietary Fiber 21.4 g85.4%

Sugars 35.1 g

Protein 15 g29.7%

Vitamin A 413.2% Vitamin C 227.2%

Calcium 15.7% Iron 15.2%

*Based on a 2000 Calorie diet

Garden Vegetable Stir Fry Recipe