This delicious stir fry takes very little time to prep and cook. It's colorful, tasty, and best of all, only 151 calories! Serve it on sticky rice, but keep in mind that the calorie count here does not include the rice.
Fresh veggies are best, don't use frozen ones because they don't have the same texture.
Too bland? Add additional spices!
00:15
00:15
00:30
cal
151kcal
fat
7g
sat fat
2g
chol Free
0mg
High sodium
802mg
carbs
17g
Serving size
249g
Calories from fat
66kcal
Fiber
7g
Protein
4g
Sugar
8g
Ingredients
- Veggies
- 8oz snow peas
- 8oz baby corn
- 8oz carrot sticks
- 5oz sliced sweet peppers
- 4 scallions
- 1Tbs minced ginger
- 4 garlic cloves
- 2Tbs cottonseed oil
- 2Tbs water
- 2Tbs low sodium soy sauce
- 1t Chinese five spice
- 1/2t salt
Directions
- Heat wok with oil, add half the ginger, garlic, and scallions.
- Once the aromatics have softened, add the carrots and cook until almost tender, stirring well.
- Add the snow peas, corn, and water and stir well.
- Add the sliced peppers and stir well until everything is tender, but not wilted.
- Add the remaining ginger, garlic and scallions.
- Add the soy sauce, five spice, and salt, stir to combine.
Tips
- Cottonseed oil is House Of Tsang Wok Oil.
- Serve over white rice.