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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 26, 2011

      Super easy, basic stir fry that I can whip up in no time when I don't have a particular side dish planned. The amount of soy sauce is perfect, as it adds flavor without over-powering the vegetables. I didn't find shiitake mushrooms at the grocery store, but the frozen veggies I had already contained mushrooms, so I bought some fresh baby bok choy instead and threw that in. This made an easy, quick lunch along with marinated chicken breasts for my sick DS and I. Thanks Dover! Made and enjoyed for Fall 2011 Pick A Chef. You've been adopted! :D

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    • on October 24, 2011

      This was sooooo easy and quite tasty. I followed the instructions even went and had frozen stir-fry vegies in the freezer. Next time I might use some fresh but when you're in a hurry this is simple and delicious. Made for Fall Pick a Chef 2011.

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    • on October 21, 2011

      This was a tasty side dish. I didn't even use the chicken broth (I forgot) and it was very good. Will keep this in mind when I can't think of anything to eat for a side dish. Made for Fall PAC 2011.

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    Nutritional Facts for Vegetable Stir Fry

    Serving Size: 1 (52 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.9
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 552.6 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 2.7 g
    Sugars 0.7 g
    Protein 3.5 g

    The following items or measurements are not included:

    stir fry vegetables


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