Vegetable Stir Fry Recipe

salads sides

Stir-Fry Vegetables

Use more fresh vegetables in season to arrange colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas.

Use more vegetables in season to get ready colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas.

15m

2 cups broccoli florets

1 large red bell pepper, cut into strips

1 tablespoon reduced sodium soy sauce

Key Products

0mgCholesterol

72mgSodium

6gCarbohydrates

2gFiber

2gProtein

Preparation

Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry six or seven minutes or until vegetables are tender-crisp.

Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.

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