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    You are in: Home / Recipes / Stir Fry Vegetables Recipe
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    Stir Fry Vegetables

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 18, 2008

      This is a great, simple stir fry... you can really use your imagination (or clean out your refrigerator!) to change it up... I left out the chicken since I wanted just a veggie side dish to Caramelized Baked Chicken Legs/Wings with some jasmine rice... I used broccoli, cauliflower, carrots, snow peas, straw mushrooms, bamboo shoots, baby corn and water chestnuts... I love peppers, but they are so expensive right now... I like the oyster sauce... it really makes the light sauce delicious! That is my mom's "secret" ingredient in her stir fry veggies... I don't usually add the cornstarch since we like a thin sauce... Thanks for sharing!!!

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    • on April 26, 2007

      A very light, tasty stir fry. I used only broccoli and not cauliflower and I did marinade the chicken. I doubled the sauce to have more for the serving. But, it did needed salt, and maybe a tablespoon of soy sauce on the wok for better taste. With those two additions next time it will be a hit! Thanks for sharing Marycate. Made it for PAC Spring 2007.

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    Nutritional Facts for Stir Fry Vegetables

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.6
     
    Calories from Fat 171
    39%
    Total Fat 19.0 g
    29%
    Saturated Fat 4.1 g
    20%
    Cholesterol 72.6 mg
    24%
    Sodium 245.3 mg
    10%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 6.7 g
    26%
    Sugars 7.4 g
    29%
    Protein 30.4 g
    60%

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