Stir-Fried Vegetables – Ww 1 Point

Submitted by mersaydees

"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."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 spray cooking spray
• 2 teaspoons sesame oil
• 2 medium garlic cloves, minced
• 2 cups sugar snap peas or 2 cups pea pods, trimmed
• 2 cups carrots, thinly diagonally sliced
• 2 medium scallions, chopped
• 1 1⁄2 tablespoons low sodium soy sauce
• 2 tablespoons fresh cilantro, chopped (optional)

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

[Debbwl]

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.

 

[Annacia]

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!

 

[littlemafia]

Lovely!And crunchy!

 

[Deantini]

Delicious and healthy - how can you go wrong? Quick to throw together and gave a nice crunch to our dinner! Made by a fellow Unruly / ZWT6

 

[ElaineAnn]

I made 1/2 the recipe as posted to serve with Recipe #395659 and I enjoyed it very much. What a great combo. Thanks for posting mersaydees. Made for PAC Spring 2010.