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Stir-Fried Vegetables Recipe

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Stir-Fried Vegetables Recipe

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 1.00 tablespoon
  • Bamboo shoots, raw | 0.50 cup 1/2" slices
  • Peas, green, raw | 0.25 cup
  • Carrots, raw | 0.50 cup strips or slices
  • Raw sprouted mung beans | 0.50 cup
  • Salt | 0.50 tsp
  • Granulated sugar | 0.50 tsp
  • Broccoli flower clusters, raw | 0.50 cup flowerets
  • Broccoli, frozen, chopped, unprepared | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 58.96 mg

Fat per serving: 3.62 g

Saturated fat per serving: 2.81 g

Protein per serving: 2.05 g

Sodium per serving: 307.95 mg

Cholesterol per serving: 0.00 g

Instructions

  1. In a large wok, heat oil and add in the bamboo shoots, peas, carrots and broccoli florets, stir fry for 1 minute.
  2. Now add in the bean sprouts, salt and sugar and stir-fry for another 1 minute, then add in some water and keep stirring.
  3. A this stage do not cover the wok or cook for long time so that the vegetables wont remain crunchy.
  4. Serve these stir-fry vegetables with whole wheat pasta or brown rice.

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