Vegetable Stir-Fry
http://www.eatingwell.com/recipes/vegetable_stir_fry.html
From EatingWell: The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006)Sure it would be great if your refrigerator was always stocked with fresh vegetables, but here's a recipe for when you're in a bind and need to turn to the freezer for a vegetable side dish. Both oyster sauce and hoisin are great in this recipe or go ahead and experiment with other prepared sauces from the Asian foods section of your supermarket. Chile-garlic sauce is one of our favorites.
4 servings | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 16-ounce package frozen stir-fry vegetables
- 1 teaspoon peanut oil, or canola oil
- 2 tablespoons oyster sauce, or hoisin sauce
- 1 tablespoon rice vinegar
Preparation
- Heat oil in a large skillet over medium-high heat. Add stir-fry vegetables and cook, stirring often, until hot. Stir in oyster sauce (or hoisin sauce) and vinegar.
Nutrition
Per serving : 53 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 3 g Protein; 3 g Fiber; 405 mg Sodium; 213 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable