Sweet-N-Sour Stir-Fry
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
snow pea pods
de-stringed |
|
| 1 | small |
yellow summer squash
sliced |
*
|
| 1 ½ | cups |
broccoli florets
|
|
| 12 | ounces |
enoki mushrooms
|
*
|
| ½ | cup |
mung bean sprouts
|
|
| ½ | cup |
water chestnuts
|
*
|
| ½ | cup |
bamboo shoots
|
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| 1 | small |
pineapple chunks
|
*
|
| 1 | small |
mandarin oranges
slices |
|
| 1 | each |
mangos
seeded, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
snow pea pods
de-stringed |
|
| 1 | small |
yellow summer squash
sliced |
*
|
| 355 | ml |
broccoli florets
|
|
| 346.8 | ml/g |
enoki mushrooms
|
*
|
| 118 | ml |
mung bean sprouts
|
|
| 118 | ml |
water chestnuts
|
*
|
| 118 | ml |
bamboo shoots
|
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 1 | small |
pineapple chunks
|
*
|
| 1 | small |
mandarin oranges
slices |
|
| 1 | each |
mangos
seeded, sliced |
|
Directions
Heat veggies until the garlic starts to turn brown.
Then add the pea pods, squash, and broccoli.
Cook about 3 to 5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers.
Cook for a few more minutes, until veggies are slightly tender but still sort of crisp.
Then add the pineapple, oranges, and mango.
Cook about a minute, then add the sauce.
When the sauce starts bubbling, the stir-fry is done.
Serve over rice.
