Side Dish

Rose's Quick Stir-Fry Vegetables is for Side Dish.

Rose's Quick Stir-Fry Vegetables takes 10 minutes to prepare.

Rose's Quick Stir-Fry Vegetables takes 10 minutes to cook.

Rose's Quick Stir-Fry Vegetables makes 2 servings.

The ingredients for Rose's Quick Stir-Fry Vegetables are:

2 stalk, large (11"-12" long) Celery, raw
2 carrot (7-1/2") Carrots, raw
8 oz Onion, sweet, raw
1 tbsp Crisco Pure Vegetable Oil
2 tbsp Cider Vinegar
2 tsp Granulated Sugar

Here is how you make Rose's Quick Stir-Fry Vegetables:

1. Cut the vegetables. The onions should be cut radially (like pie wedges) so they're a bit long and thin, but with the growing lines of the onion. The carrots and celery should be bite-sized but a bit longer than wide, cut slanted so they look pretty.2. Heat oil in skillet. When it's hot, add the vegetables. Stir-fry on high/med-high heat until they're browned and crisp-tender. Stir in the vinegar (it will billow with steam--be careful) and let it cook down, scraping up all browned bits from the pan bottom. Then sprinkle in the sugar and stir-fry until it's dissolved and a little syrupy. Serve immediately.If you're also frying chops or something else, fry them first in the same pan, remove to a plate, then continue with step 1 of this recipe. After the vinegar goes in, pour in any pan juices accumulating on the plate. This is amazingly good and unifies the flavors of both dishes.Side dishes: wide noodles, or white/brown rice, broccoliAlso good as a wrap filling with whatever thin-sliced meat you want.Serving Size: 2-4 servingsNumber of Servings: 2Recipe submitted by SparkPeople user AWHOLENEWROSE.

The nutritional information for Rose's Quick Stir-Fry Vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 153.8

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 105.4 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 4.3 g
• Protein: 2.0 g