Stir-Fried Vegetables – Ww 1 Point

Total Time
15mins
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(5)
Most Helpful

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.

Debbwl August 18, 2011

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!

Annacia January 12, 2011

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