NUTRITION FACTS
Serving Size = 1 cup (197g); Servings per container = 6; Calories 170; Total Fat 9g (14%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 250mg (10%); Total Carbohydrate 12g (4%); Dietary Fiber 4g (16%); Sugars 5g; Protein 11g.

SUPER VEGGIE STIR FRY

6 servings / 1 serving = about 1 cup / cost per serving= $2.39

SUPER VEGGIE STIR FRY

6 servings / 1 serving = about 1 cup / cost per serving= $2.39

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 Tablespoon grapeseed or canola oil
  • 1 small bunch green onion, sliced
  • 1 large red bell pepper, sliced into even sized pieces
  • 4 mini bok-choy, rinsed and separated
  • 2 cups button mushrooms, sliced
  • 1 cup edamames
  • 1 cup hard tofu, grated

 

For sauce:

  • 2 Tablespoon low-sodium soy sauce
  • 2 Tablespoon rice vinegar
  • 2 teaspoon toasted sesame oil
  • 1 teaspoon onion powder
  • 1 Tablespoon freshly grated ginger
  • 2 garlic cloves, crushed
  • 2 teaspoon Asian hot sauce (optional)

 

DIRECTIONS

  1. Combine the ingredients for the sauce in a small bowl.  Set aside.
  2. Prepare the vegetables: slice the green onions; slice the red bell pepper; separate and slice the stalk of the bok choy, but keep the leaves intact; chop the mushrooms.  Place each veggie into separate bowls.
  3. Heat a skillet or wok over medium-high heat.  Once the skillet is warmed, add the grapeseed or canola oil.
  4. Add the bell pepper and mushrooms, stirring quickly, for about 3 minutes.  Add the stalk of the bok choy and the green onion.  Stir for another 2 minutes.  Add the leaves of the bok choy and cook until just starting to wilt.
  5. Add the sauce and let it boil.  Stir, and then turn off the heat.  Serve immediately.

NUTRITION FACTS
Serving Size = 1 cup (197g); Servings per container = 6; Calories 170; Total Fat 9g (14%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 250mg (10%); Total Carbohydrate 12g (4%); Dietary Fiber 4g (16%); Sugars 5g; Protein 11g.

 

© 2017 Copyright. Goldsbury Foundation.

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