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Vegetable Stir Fry Recipe
|Carrots||2 Small, pared|
|Celery stalks||2 , cut in 4-inch lengths|
|Canned water chestnuts||8 Ounce, drained (1 Can, 227 Gram)|
|Onion||1 Small, halved|
|Green pepper||1⁄2 , seeded|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Cornstarch||1 Teaspoon (5 Milliliter)|
|Chicken broth||125 Milliliter (0.5 Cup)|
Serving size: Complete recipe
Calories 713 Calories from Fat 406
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 6.1 g30.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 618.5 mg25.8%
Total Carbohydrates 65 g21.7%
Dietary Fiber 12.8 g51%
Sugars 22.8 g
Protein 9 g18.9%
Vitamin A 376.9% Vitamin C 231.5%
Calcium 15.5% Iron 19.6%
*Based on a 2000 Calorie diet
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Change disc to French Fry Cutter Disc and process zucchini, onion, and green pepper.
Heat oil in a skillet and stir-fry all vegetables except tomatoes until crisp-tender.
Dissolve cornstarch in broth.
Add to skillet and stir constantly until it starts to thicken.
Add pepper and tomatoes; stir carefully just until heated and well mixed.