Vegetarian

Stir Fried Veggies, Variation 3 is for Side Dish.

Stir Fried Veggies, Variation 3 takes 15 minutes to prepare.

Stir Fried Veggies, Variation 3 takes 20 minutes to cook.

Stir Fried Veggies, Variation 3 makes 6 servings.

The ingredients for Stir Fried Veggies, Variation 3 are:

200 grams carrots, sliced thinly
100 grams French beans
1 large yellow bell pepper, sliced thinly
1 large red bell pepper, cut in strips
350 grams zucchini, cut in strips
250 grams fresh mushrooms, sliced
5 tbsp. pomegrenate
4 tbsp. pickled ginger (Thai Chef)
2 tbsp. olive oil
1 tbsp. mango sauce (Dee Thai)
1 tbsp. pomegrenate concentrate
2 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. sesame oil (Chain Kwo Blended)

Here is how you make Stir Fried Veggies, Variation 3:

Start by preparing and cutting the vegetables.In a wok, heat the olive; then start adding the vegetables stir frying each for about 2 minutes before adding the next - add vegetables in the following order: carrots, ginger, green beans, peppers, zucchini, pomegranate, and mushrooms.In a mall bowl, combine all the sauces and whisk together. Add to the vegetable mixture and stir to cover all vegetables.Cook on high heat for about five minutes stirring occasionally, or until vegetables are done but still firm and crispy.Makes 6 x 3/4 cup servings.Number of Servings: 6Recipe submitted by SparkPeople user URBAN|SPACEGIRL.

The nutritional information for Stir Fried Veggies, Variation 3 is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.8

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 462.5 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.6 g
• Protein: 3.9 g

The dietary needs meet for Stir Fried Veggies, Variation 3 is Vegan