Onion; cut into wedges and separated into 1-inch strips
1
md
Carrot; cut diagonally into 1/3-inch slices
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, 74 mg
sodium.
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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