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Garden Scramble Stir Fry Recipe
|Salad oil||2 Tablespoon|
|Garlic clove||1 Large, minced / pressed|
|Broccoli flowerets||1 Cup (16 tbs), cut into 1/2 inch chunks|
|Cauliflower flowerets||1 Cup (16 tbs), cut into 1/2 inch chunks|
|Carrots||1⁄2 Cup (8 tbs), cut into 1/2 inch slanting slices|
|Red bell pepper||1⁄2 , cut into 1/4 inch strips|
Serving size: Complete recipe
Calories 627 Calories from Fat 448
% Daily Value*
Total Fat 52 g79.7%
Saturated Fat 5.2 g26.1%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 498.6 mg20.8%
Total Carbohydrates 36 g12%
Dietary Fiber 7.3 g29.2%
Sugars 11 g
Protein 14 g28.6%
Vitamin A 296.3% Vitamin C 330.7%
Calcium 10.6% Iron 26.7%
*Based on a 2000 Calorie diet
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add garlic and stir-fry for 30 seconds.
Add broccoli and cauliflower and stir-fry for 1 minute.
Add 2 tablespoons of the water; cover and cook, stirring frequently, for about 3 minutes.
Remove from wok and set aside.
Add remaining 1 tablespoon oil to wok.
When oil is hot, add carrots and red pepper.
Stir-fry for 1 minute.
Add remaining 1 tablespoon water; cover and cook, stirring frequently, for about 2 minutes or until vegetables are tender-crisp.
Return broccoli and cauliflower to wok and stir-fry to heat through (about 1 minute).
Add salt and pepper to taste and garnish with cashews.