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Hot & Sour Stir-Fried Vegetables

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Submitted by sfischer53

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 6E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML GINGER
grated
3 3
EACH EACH GARLIC CLOVES
crushed
1 1
SMALL SMALL RED ONION
chopped
1 237
CUP ML CARROTS
sliced thinly
1 237
CUP ML GREEN BEANS
sliced
½ 118
CUP ML CABBAGE
cubed
1 237
CUP ML ZUCCHINI
thinly sliced
1 5
TEASPOON ML SALT
3 15
TEASPOONS ML SUGAR
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML LIME JUICE
1 1
EACH EACH CAYENNE PEPPER
sliced *
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
4 6E+1
TABLESPOONS ML CILANTRO
chopped

Directions

In a wok, heat the oil and fry the ginger, garlic and onion until soft.

Add the carrots and green beans and stir-fry for 2 minutes.

Add the cabbage, zucchini, salt, sugar, soy sauce, lime juice and cayenne.

Stir-fry for another 2 minutes until all the vegetables are tender, but not overcooked.

Garnish with green onion & cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 195 61% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 837mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 109% Vitamin C 40%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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