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Vegetable Stir-Fry

:  The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.8 (12 votes)

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.


Vegetable Stir-Fry Recipe

Makes: 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

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Preparation

  1. 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

Type of Dish
Side dish, vegetable
Ethnic/Regional
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
The EatingWell Diet (2007)
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