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Vegetable Stir-Fry

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

Your rating: None Average: 3.9 (15 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:

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

  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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