One of the vegetable dishes that I love to do is stir fry veggies. They are so simple but really delicious, every time. It doesn’t matter what kind of vegetables you have on hand – or even whether they’re frozen or fresh (or a combination of both). I frequently use fresh onions, peppers, and carrots with frozen broccoli and peas. You can also add a can of baby corn if you like. I don’t use a lot of seasoning on my veggies, just enough to add a little flavor to them. They go so well with teriyaki chicken, grilled salmon or even steak.

Stir Fry Vegetables

Delicious, colorful and tender-but-crisp, these vegetables are the perfect side for your dinner tonight.

Ingredients

  • 1/2 lb broccoli florets
  • 3 carrots, grated
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 lb snow peas, trimmed
  • 1 yellow bell pepper, sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 cup spinach

Instructions

  1. Lightly coat a large skillet or wok with cooking spray or olive oil.
  2. Place the broccoli in the skillet and cook, covered, for about 3 minutes, or until the broccoli begins to soften.
  3. Add the carrots, onion and garlic. Cook for an additional 2 minutes.
  4. Add the mushrooms, peas and pepper.
  5. Add the soy sauce, rice vinegar and sesame oil. Cook for 1 minute.
  6. Gently stir in the spinach and turn off the heat. Let sit for 1 minute.
  7. Serve hot, garnished with sesame seeds (if desired).

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Gluten free

Number of servings (yield): 4

Culinary tradition: Chinese

Calories: 105

Fat: 1.8

Protein: 6

Entire recipe makes 4 servings
Serving size is about 1 cup.
Each serving = 3 Smart Points/1 Point
PER SERVING: 105 calories; 1.8g fat; .2g saturated fat; 20.6g carbohydrates; 4.3g sugar; 6g protein; 4.4g fiber

2 Comments

  1. Sharon Stauffer Reply

    I am a current WW member. How did you determine the points value of the stir-fry vegetables? From what I see, all the veggies are free and there is only 1 tsp of oil being used, which would be 1 point. Where are the 3 points coming from? Thanks. Love the recipes on here.

    • Lisa Coffman Reply

      Hi Sharon! You’re right, it should be 1 point +. I had been told that once you put it into a recipe, you just calculated the points + for the whole recipe. However, I asked Wendy and she has been told that you only use what isn’t a zero point food to calculate in recipes like this. I think that’s a much better way to calculate these recipes, so I’ve updated this. Thanks for your patience, and I’m sorry for the mix up!

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