| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Ethnic |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Gingerroot; peeled, chopped |
| 2 |
tb |
Shallots; peeled, chopped |
| 1 |
ts |
Garlic; minced |
| 1/2 |
|
Bell pepper, red; seeded, chopped |
| 1/2 |
|
Bell pepper, yellow; seeded, chopped |
| 1 |
lg |
Broccoflower bunch; cut into bite-sized florets |
| 2 |
tb |
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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