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VEGGIES JUNE 26 STIR FRY takes 30 minutes to prepare.

VEGGIES JUNE 26 STIR FRY takes several minutes to cook.

VEGGIES JUNE 26 STIR FRY makes 6 servings.

The ingredients for VEGGIES JUNE 26 STIR FRY are:

Zucchini, 1 LARGE
YELLOW SUMMER SQUASH, 1 LARGE (THE TWO TOGETHER WEIGHED 1# 3 OZ, CHOPPED = 547G)
Fennel, .5 bulb CHOPPED
Celery, raw, 3 stalk, large CHOPPED
bell pepper, red, sweet, raw, 1/4 LARGE
Onions, raw, 1 large CHOPPED
Carrots, raw, chopped, 1 cup
*avocado oil, .4 tbsp
GENEROUS SPRINKLE OF MONTEREY STEAK SEASONING
ABOUT 2 TSP JOHNNY'S GARLIC SEASONING

Here is how you make VEGGIES JUNE 26 STIR FRY:

Microwave carrots in small dish with a spoonful of water and covered in cling wrap for 3 minutes to tenderize. Heat 1 tsp oil in non stick pan. Add celery, onions, cook a bit, add remaining veggies and cook until tender. Sprinkle with seasonings and stir.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MARGOTINEZ.

The nutritional information for VEGGIES JUNE 26 STIR FRY is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 53.5

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 56.2 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.6 g
• Protein: 1.6 g

The dietary needs meet for VEGGIES JUNE 26 STIR FRY is Low Carb