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Vegetable Stir-Fry
Vegetable Stir-Fry
0 Reviews
From the EatingWell Kitchen
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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.
- Per serving: 53 calories; 1 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 0 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 4,669 IU vitamin A; 24 mg vitamin C; 27 mg calcium; 0 mg iron; 405 mg sodium; 213 mg potassium
- Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (40% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable
