Broccoli & Cauliflower Stir-Fry
Source of Recipe
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Recipe Introduction
servings 2
points 3
List of Ingredients
2 dry-pack sun-dried tomatoes
1 tablespoon plus 1 teaspoon reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 teaspoon dark sesame oil
1/8 teaspoon red pepper flakes
2-1/4 teaspoons canola oil
1 clove garlic, finely chopped
2 cups cauliflower florets
2 cups broccoli florets
1/3 cup thinly sliced red or green bell pepper Recipe
1. Place tomatoes in small bowl; cover with boiling water. Let stand 5 minutes. Drain; coarsely chop. Meanwhile, blend soy sauce, vinegar, sugar, sesame oil and red pepper flakes in small bowl.
2. Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add garlic; stir fry 30 seconds. Add cauliflower and broccoli; 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 heated through. Serve immediately.
Nutrients per Serving
(1/2 of total recipe)
Calories 155
Calories from Fat 41 %
Total Fat 8 g
Saturated Fat 1 g
Carbohydrate 19 g
Fiber 6 g
Protein 6 g
Sodium 467 mg
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