Vegetarian

Empty-the-fridge quick stir-fy is for Dinner.

Empty-the-fridge quick stir-fy takes 10 minutes to prepare.

Empty-the-fridge quick stir-fy takes 15 minutes to cook.

Empty-the-fridge quick stir-fy makes 4 servings.

The ingredients for Empty-the-fridge quick stir-fy are:

1-3 cloves or garlic, according to taste
1 big or 2 sm/med onions (cut in big pieces)
¼ cup grated carrots
1 japanese eggplant or 1/2 regular one
2 zucchini (any kind or color squash, really)
1 ea. red, green, yellow or orange bel pepper
2 tomatoes
1 cup mushrooms
1 cup beansprouts
1 tbsp olive oil

Here is how you make Empty-the-fridge quick stir-fy:

- peel and cut garlic in very small pieces- peel and cut onions in big pieces- wash & cut in big pieces eggplant, zucchini and bel peppers- heat oil in deep pan and add garlic and onions- stirring frequently, add carrots after 1-2 minutes- stirring frequently, add eggplant after 1-2 min. - stirring frequently, add zucchini after 1-2 min.- same with bel peppers after another 1-2 min- cut up tomatoes and add to mix- add mushrooms and washed sprouts last, for another 2 minutes or until warm- don't overcook, everything should still have a bite- season with fresh basil and/or other herbs- add broth if you want more liquid- serve with quinoa, couscous, pasta or wild riceYou can add any other kind of veggie to this (celery, snow peas, broccoli) but recipe is calculated with the above listed ingredients.Number of Servings: 4Recipe submitted by SparkPeople user MAUSLING.

The nutritional information for Empty-the-fridge quick stir-fy is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.1

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 135.9 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 5.6 g
• Protein: 4.3 g