| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Vegan, Vegetarian | 2 | Servings |
INGREDIENTS
| 3 | T | Sunflower oil or vegetable |
| broth | ||
| 1 1/2 | c | Bell peppers, red sliced |
| 1/2 | c | Bell peppers, green sliced |
| 1 1/2 | c | Snow peas |
| 1 1/2 | c | Bok choy, sliced |
| 2 | T | Leeks, baby sliced |
| 1 | c | Carrots, thinly sliced |
| 1 | Garlic clove, sliced | |
| 1/8 | t | Chilies, red fresh chopped |
| 4 | t | Tamari |
INSTRUCTIONS
In a large saucepan or wok, heat the oil over high heat until hot but not smoking. Toss in the vegetables and seasonings and stir-fry for 1 to 2 minutes, stirring 3 to 4 times; the vegetables should be crunchy. Remove from the heat and serve with brown rice or Oriental Amaranth with Purple Cabbage. Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE 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: 355
Calories From Fat: 209
Total Fat: 23.4g
Cholesterol: 0mg
Sodium: 2340mg
Potassium: 1019.8mg
Carbohydrates: 24.1g
Fiber: 5.9g
Sugar: 14.2g
Protein: 14g