Healthier Stir-Fry Vegetables (Low-Fat, Low Cholesterol)
Recipe: #8987
April 14, 2013
Categories: Beans, Bean Sprouts, Asian Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, more
"This can be made into a main meal by adding in some protein, I added in some tofu, shrimp would be a great addition also, note that adding in animal protein will increase cholesterol amount. This uses bagged pre-shredded veggies which makes this a quick meal, it's slightly healthier than your regular Chinese take-out dish and quite tasty also. Feel free to adust amounts to your taste, I also added in a good amount of crushed chili flakes for heat."
Ingredients
Nutritional
- Serving Size: 1 (157.6 g)
- Calories 123.3
- Total Fat - 6.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 1.6 mg
- Sodium - 73.2 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 3.3 g
- Sugars - 2.8 g
- Protein - 3 g
- Calcium - 43.7 mg
- Iron - 1.2 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 2 teaspoons sesame oil in a large nonstick skillet over medium heat.
Step 2
Whisk egg whites with 1 tablespoon water; add to hot skillet. Cook stirring gently until set (about 2 minutes). Remove to a plate.
Step 3
Add in remaining 2 teaspoons sesame oil over medium heat. Add ginger and minced garlic and cook, stirring, until softened and fragrant (about 1 minute). Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender (about 3 minutes).
Step 4
Add the reserved egg white and hoisin sauce; cook uncovered stirring and breaking up the cooked egg whites, until heated through (about 1 to 2 minutes).
Step 5
Stir in the remaining scallions, season with sea salt and pepper to taste, enjoy!
Tips
No special items needed.