This flavorful Asian vegetable stir fry recipe will help you pack a variety of fresh and flavorful veggies into your diet. Feel free to make this recipe your own by swapping in your favorite vegetables and topping with the herbs and sauces featured here. The trick to getting crisp, perfectly cooked vegetables is to start with a very hot pan and only sear them for a few minutes until they are tender but still crunchy. When served as a side dish, this recipe makes four 136-calorie servings. To make it a meal, you may want to adjust the ingredient quantities and incorporate some protein-rich tofu or bite-size pieces of lean meat.
Ingredients
- 1/2 tablespoon sesame oil
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 3 ounces red bell pepper
- 3 ounces green bell pepper
- 5 ounces white onion
- 6 ounces bean sprouts
- 3 ounces Napa cabbage
- 2 ounces snow peas
- 2 ounces baby corn
- 6 ounces broccoli
- 3 ounces mushrooms
- 1 teaspoon red hot chili pepper
- 1 1/2 ounces green onion
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- 1 lime
- 1/4 cup soy sauce
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Directions
Clean and cut the vegetables into bite-sized pieces, in the shape you prefer.
Heat a dry wok or similar pan just to the smoking point. Add sesame oil and allow the oil to heat.
Add cut vegetables, garlic, ginger, and sauté quickly, then deglaze with soy sauce.
Add chopped scallions, chopped basil and mint, plus seasoning to taste.
Squeeze the juice of the lime over the top and serve.
Nutritional Information
- Calories
- 136
- Total Fat
- 4g
- Saturated Fat
- 0.5g
- Cholesterol
- 0mg
- Sodium
- 1122mg
- Carbohydrates
- 22g
- Dietary Fiber
- 6g
- Sugars
- 8.5g
- Protein
- 8g
YIELD:
4 servings
Comments (0)