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.

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  • 1 tablespoon cooking oil
  • 1 small carrot, sliced into 1/4-inch pieces (1/3 cup)
  • 1/2 small zucchini, sliced (1/3 cup)
  • 1/2 sweet red, green, or yellow sweet pepper, cut into 1/4-inch strips (1/2 cup)
  • 3 fresh mushrooms, sliced
  • 1 green onion, bias-sliced into 1-inch pieces
  • 2 teaspoons oyster sauce or soy sauce
  • Dash garlic powder
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.
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

Per Serving: cal. (kcal) 188, Fat, total (g) 15, chol. (mg) 0, sat. fat (g) 2, carb. (g) 14, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 6, fiber (g) 4, sugar (g) 5, pro. (g) 4, vit. A (IU) 15257.33, vit. C (mg) 148.8, Thiamin (mg) 0.19, Riboflavin (mg) 0.31, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 313, Potassium (mg) 593, calcium (mg) 40.39, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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