0
(0)
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

A Message from our Provider:

“If the church wants a better pastor, it only needs to pray for the one it has.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?