Home » Vegetable Stir-Fry
Vegetable Stir-Fry
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:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »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; 0 g added sugars; 3 g protein; 3 g fiber; 405 mg sodium; 213 mg potassium.
Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (40% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable
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Recipe Categories
- Ease of Preparation
- Easy
- Health & Diet Considerations
- Gluten free
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Type of Dish
- Side dish, vegetable
- Total Time
- 15 minutes or less
- Preparation/ Technique
- Stir-Fry
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Servings
- 4
- Ethnic/Regional
- Asian
- Meal/Course
- Dinner
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