Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stir-Fried Vegetables – Ww 1 Point Recipe
    Lost? Site Map

    Stir-Fried Vegetables – Ww 1 Point

    Stir-Fried Vegetables – Ww 1 Point. Photo by mersaydees

    1/4 Photos of Stir-Fried Vegetables – Ww 1 Point

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    mersaydees's Note:

    Based on a WeightWatchers.com recipe. “This colorful, quick-cooking blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Add baby corn and water chestnuts for even more texture and flavor.” After adding 1 cup each of baby corn and water chestnuts this recipe is 2 points per serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray wok or large nonstick skillet with cooking spray and place over medium-high heat.
    2. 2
      Add oil and heat. Add garlic and stir-fry one minute.
    3. 3
      Add sugar snap peas, carrots, and scallions and stir-fry 3 minutes.
    4. 4
      Add soy sauce and cook until vegetables are crisp-tender, about 1 minute.
    5. 5
      Remove from heat and stir in cilantro, if desired.

    Ratings & Reviews:

    • on August 18, 2011

      55

      This is a quick healthy dish that makes a nice satisfying lunch when served over brown rice. I made as written without the cilantro option. Thanks for the post.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2011

      55

      I had 1/2 of a red pepped and a few mushrooms in the front of the drawer to be used so I added them to the stir fry. The mix was yummy and made a meal served with a blend of brown rice, black barley and radish seed. Dee-licious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2010

      55

      Lovely!And crunchy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Stir-Fried Vegetables – Ww 1 Point

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 75.8
     
    Calories from Fat 23
    30%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 246.2 mg
    10%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.2 g
    17%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    cooking spray

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites