| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Honey, Vegetarian, Xport | 4 | Servings |
INGREDIENTS
| 1/4 | c | Honey |
| 1/4 | c | Prepared stir fry sauce |
| 1/4 | t | Red pepper flakes, may be |
| doubled | ||
| 4 | t | Peanut oil OR vegetable oil |
| 2 | c | Small broccoli florets |
| 2 | c | Small mushrooms |
| 1 | Onion, cut into wedges and | |
| separated into 1-inch | ||
| strips | ||
| 1 | Carrot, cut diagonally into | |
| 1/3-inch slices | ||
| mg sodium. |
INSTRUCTIONS
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Makes 4 servings. Prep: 10 minutes/Cook 5 minutes Nutrients Per Serving: 168 calories, 4.9 g fat (24% calories from fat), 0 mg cholesterol, 2.6 g protein, 31 g carbohydrates, 3 g dietary fiber, NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995 www.honey.com, your source for honey information and recipes 98Mar06 >from Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: Honey Commission VEG Mar98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.4mg
Potassium: 197.1mg
Carbohydrates: 21.7g
Fiber: 1.1g
Sugar: 19.6g
Protein: 1.5g