Summer Vegetable Stir-Fry
Recipe: #10156
July 20, 2013
Categories: Peppers, Wok/Stir-Fry, Diabetic Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Zucchini, Vegetarian Dinner, more
"Feel free to substitute, leave out, add in, or what have you. I made this one up using a bunch of fresh vegetables I had on-hand. It needs more colour contrast, though, so even though the pictures do not reflect it, there is a green bell pepper in the ingredient list. It should have been there."
Ingredients
Nutritional
- Serving Size: 1 (130.9 g)
- Calories 56.6
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 528.4 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.5 g
- Sugars - 3.7 g
- Protein - 1.9 g
- Calcium - 29.5 mg
- Iron - 0.5 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil in a large skillet or wok over medium heat.
Step 2
Add carrot and celery; cook, stirring frequently, 10 minutes.
Step 3
Add garlic and bell peppers; cook, stirring frequently, 5 minutes.
Step 4
Add zucchini and summer squash; cook, stirring frequently, 10 minutes or until crisp-tender.
Step 5
Stir together remaining ingredients except green onions and stir into vegetable mixture; cook, stirring frequently, 5 minutes or until vegetables are desired doneness.
Step 6
Stir in green onions just before serving.
Tips
No special items needed.