Owen's
Veggie Stir-Fry
Submitted by:
Owen |
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Prep Time:
20 Minutes
Cook Time: 5 Minutes
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"Stir-frying
is very healthy and retains the flavor of the vegetables. This
is a recipe all vegetarians have to try! Fluffy white rice is a
perfect complement to stir fried vegetables."
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| Ingredients |
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| 1 teaspoon cornstarch |
| 2 tablespoons water |
| 1 tablespoon soy
sauce |
| 2 tablespoons olive
oil |
| 3 tablespoons vegetable
oil |
| 1 carrot |
| 1 red bell pepper,
chopped |
| 1 zucchini, sliced |
| 3
1/2 ounces fresh corn kernels |
| 1 clove crushed
garlic |
| 4 green onions,
sliced |
| 3
1/2 ounces bean sprouts |
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| Directions |
| 1 |
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Put the cornstarch into a cup and add the
water. Stir in soy sauce and oil.
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| 2 |
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Heat the vegetable oil in a frying pan or
wok. Place the carrots, pepper and zucchini or summer squash into
the frying pan; stir fry for 3 minutes.
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| 3 |
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Place the sweet corn, garlic and onions into
the frying pan; stir fry for one minute
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| 4 |
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Stir the green beans into the frying pan.
Stir fry for 3 minutes.
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| 5 |
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Pour the soy sauce mixture over the
vegetables. Stir to coat the vegetables, serve immediately.
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| Makes
4 servings
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Nutrition at a glance
Servings Per Recipe: 4 |
amount
per serving |
| Calories |
189 |
| Protein |
2g |
| Total
Fat |
17g |
| Sodium |
230mg |
| Cholesterol |
- |
| Carbohydrates |
9g |
| Fiber |
- |
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