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    Broccoli & Cauliflower Stir-fry (for 2)


    Source of Recipe


    Diabetic Cooking Magazine - 2002
    BROCCOLI & CAULIFLOWER STIR-FRY
    Exchanges
    Serves: 2

    2 dry-pack sun-dried tomatoes
    4 tsp. reduced-sodium soy sauce
    1 T. rice wine vinegar
    1 tsp. brown sugar
    1 tsp. dark sesame oil
    1/8 tsp. red pepper flakes
    2-1/2 tsp. vegetable oil
    2 c. cauliflower florets
    2 c. broccoli florets
    1 clove garlic clover, minced
    1/3 c. thinly sliced red or green bell pepper

    In a bowl, cover tomatoes with boiling water. Let stand 5 minutes. Drain; coarsely chop. Blend the next 5 ingredients in another bowl. Heat vegetable oil in wok over medium-high heat. Add cauliflower, broccoli and garlic; stir-fry 4 minutes. Add tomatoes and bell pepper; stir –fry 1 minute or until vegetables are crisp-tender. Add soy sauce mixture. Cook and stir until hot.

    Nutritional Analysis: One serving equals: 155 calories…8 gm fat (1 gm saturated)…6 gm protein…0 mg cholesterol…19 gm carbohydrate…467 mg sodium ++++ Exchanges: 3 vegetable…1-1/2 fat
 

 

 

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