Chinese Vegetable Stir-Fry

Chinese Vegetable Stir-Fry

Makes 4 to 6 servings

Sweet ‘N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 tpss cornstarch
1 tps light soy sauce

Stir-Fry Vegetables
4 tpss vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed

Combine the ingredients for the Sweet ‘N Sour sauce in a mixing bowl
Heat oil in a skillet over medium high heat
Add broccoli, carrots, cauliflower, & celery, cook for 2 min
Add bell pepper & sugar peas, cook for 2 min
Add Sweet ‘N Sour sauce, bring to a boil & cook for 1 minute, covered
Serve vegetables while hot

Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol

Topics: Chinese Recipes - Vegetables

 

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