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Ingredients

  • 1 cup Chopped Broccoli
  • 1/2 Red Pepper julienne
  • 1/2 Green Pepper julienne
  • 2 Medium Carrots julienne
  • 1 cup Mushrooms sliced
  • 1/2 Medium Onion sliced
  • 1 tbsp Ginger root finely sliced
  • 1 clove Garlic finely chopped
  • 1 tbsp Canola oil (expeller pressed)
  • 2 tbsp water
  • Ground Black Pepper to taste
  • 1 tbsp Low sodium Soy Sauce
  • 1 tsp Rice Vinegar
  • Red Pepper flakes to taste

Directions

  1. Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.
  2. Heat oil and sauté veggies – add onion first and cook about 2-3 minutes until clear, then add garlic and ginger, then the rest of the vegetables.
  3. When veggies are almost cooked (retain bright color and are still crunchy), add the sauce and stir into veggies.
  4. Cook briefly.
  5. Serve and enjoy.

Servings: 2

Calories: 230

Fat: 8g

Trans Fat: 0.5g

Cholesterol: 0mg

Sodium: 520mg

Carbohydrates: 35g

Fiber: 6g

Sugars: 7g

Protein: 8g