Chinese Stir-fried Vegetables And Pineapple
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Breads, Low fat, Muffins & r, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | T | Oil, [or spray oil |
| Or just sherry, enough for | ||
| Sauteeing | ||
| 1 | c | Water, or sherry |
| 3 | Carrots, chopped | |
| 1 | Zucchini, chopped | |
| 6 | oz | Snowpeas, optional |
| 1/2 | lb | Mushrooms, chopped |
| 2 | Onions, sliced | |
| 2 | Tomatoes, chopped | |
| For me, optional | ||
| 1/2 | lb | Mung bean sprouts, or |
| Chopped cabbage | ||
| 1 | 10-oz can | |
| 3 | T | Soy sauce or tamari |
| Baby corn and/or | ||
| Water chestnuts | ||
| Variation | ||
| Crushed pineapple |
INSTRUCTIONS
Stir-fry all ingredients together over medium high heat until carrots are tender yet crisp. Serve hot with rice [or Chinese noodles or your favorite pasta]. Serves 4. Posted by BuktiMukti. Recipe By : SIMPLY VEGAN by Debra File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1709.2mg
Potassium: 1229.4mg
Carbohydrates: 45.4g
Fiber: 6.9g
Sugar: 33.5g
Protein: 11.9g