Vegetable Stir-Fry
Oriental oyster sauce gives stir-fried vegetables an exiting taste for this meatless main-dish recipe. For an option and more protein, add chicken breast strips.
Ingredients
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1 tablespoon cooking oil
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1 small carrot, sliced into 1/4-inch pieces (1/3 cup)
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1/2 small zucchini, sliced (1/3 cup)
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1/2 sweet red, green, or yellow sweet pepper, cut into 1/4-inch strips (1/2 cup)
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3 fresh mushrooms, sliced
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1 green onion, bias-sliced into 1-inch pieces
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2 teaspoons oyster sauce or soy sauce
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Dash garlic powder
Directions
1.
Preheat medium skillet over medium-high heat; add oil. Add carrot pieces and stir-fry for 2 minutes. (Add more oil as necessary during cooking.) Add zucchini; stir-fry for 1-1/2 to 2 minutes. Add red pepper, mushrooms, and green onion to the skillet; stir-fry about 1 minute or until vegetables are crisp-tender.
2.
Add oyster sauce or soy sauce and garlic powder to the skillet. Stir the vegetables until coated with sauce. Serve immediately. Makes 1 serving.
Nutrition information
Calories 188, Total Fat 15 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 6 g, Cholesterol 0 mg, Sodium 313 mg, Carbohydrate 14 g, Total Sugar 5 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin C 252%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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