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Nutrition Facts
Serving Size 1 (132g) Recipe makes 4 servings
Calories 124
Calories from Fat 63		(50%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 525mg		21%
Potassium 296mg		8%
Total Carbohydrate 14.5g		4%
	Dietary Fiber 2.1g	8%
	Sugars 9.7g
Protein 3.0g		5%
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Vegetarian Delight (Stir-Fry)

Recipe #387501 | 30 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: gnet
Aug 27, 2009

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1/4 cup sliced onion
1/2 cup sliced carrot
1 cup sliced cabbage
1 cup broccoli floret
1/2 cup cauliflower floret
1/2 cup sliced red bell pepper
1/4 cup sugar snap pea or snow peas
1/4 cup mushroom
1/4 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons sugar

Directions

1
Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.