Broccoflower Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Ethnic, Main dish, Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Gingerroot, peeled chopped |
| 2 | T | Shallots, peeled chopped |
| 1 | t | Garlic, minced |
| 1/2 | Bell pepper, red seeded | |
| chopped | ||
| 1/2 | Bell pepper, yellow seeded | |
| chopped | ||
| 1 | Broccoflower bunch, cut into | |
| bite-sized florets | ||
| 2 | T | Worcestershire sauce |
| Ground pepper |
INSTRUCTIONS
In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender. Season with Worcestershire sauce and pepper. Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of cal from fat, 0 mg chol, 17 mg sod From Low-Fat Meals (Woman's Day) Vol III, No. 5 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 219.6mg
Potassium: 236.7mg
Carbohydrates: 4.9g
Fiber: 2.3g
Sugar: <1g
Protein: 2.4g