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Asian Style Stir Fried Vegetables

Diet.Chef's picture
Ingredients
  Canola oil 2 Tablespoon
  Chopped vegetables 6 Cup (96 tbs) (Baby Bok Choy, Broccoli, Snow Peas, Celery, Onion, Yellow Squash)
  Soy sauce 10 Dash
  Lemon 1 , juiced
  Toasted sesame oil 1 Teaspoon
  Chili oil/1/2 teaspoon hot red pepper flakes 3 Drop (Adjust Quantity As Per Taste)
Directions

Place a wok or large frying pan over high heat.
Add a little canola oil.
Add the vegetables in small batches and cook quickly so the wok stays hot.
As each batch is cooked, reserve vegetables on a platter until all are cooked (tender when poked with a fork, but not soggy).
Put all the vegetables back in the wok or frying pan and add the soy sauce, lemon juice, sesame oil, and chili oil or red pepper flakes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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4.04375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 434 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.4%

Saturated Fat 3.2 g16.1%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 2671.4 mg111.3%

Total Carbohydrates 30 g9.8%

Dietary Fiber 18.8 g75%

Sugars 0.1 g

Protein 14 g28%

Vitamin A 645.8% Vitamin C 306.9%

Calcium 114.7% Iron 82.2%

*Based on a 2000 Calorie diet

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Asian Style Stir Fried Vegetables Recipe