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Sweet-N-Sour Stir-Fry

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup scallions, spring or green onions
chopped
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2 cloves garlic
minced
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1 cup snow pea pods
de-stringed
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1 small yellow summer squash
sliced
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1 ½ cups broccoli florets
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12 ounces enoki mushrooms
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½ cup mung bean sprouts
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½ cup water chestnuts
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½ cup bamboo shoots
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¼ cup sweet red bell peppers
chopped
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1 small pineapple chunks
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1 small mandarin oranges
slices
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1 each mangos
seeded, sliced
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Ingredients

Amount Measure Ingredient Features
59 ml scallions, spring or green onions
chopped
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2 cloves garlic
minced
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237 ml snow pea pods
de-stringed
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1 small yellow summer squash
sliced
* Camera
355 ml broccoli florets
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346.8 ml/g enoki mushrooms
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118 ml mung bean sprouts
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118 ml water chestnuts
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118 ml bamboo shoots
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59 ml sweet red bell peppers
chopped
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1 small pineapple chunks
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1 small mandarin oranges
slices
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1 each mangos
seeded, sliced
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Directions

Heat veggies until the garlic starts to turn brown.

Then add the pea pods, squash, and broccoli.

Cook about 3 to 5 min.

Then add the bean sprouts, water chestnuts, bamboo, and peppers.

Cook for a few more minutes, until veggies are slightly tender but still sort of crisp.

Then add the pineapple, oranges, and mango.

Cook about a minute, then add the sauce.

When the sauce starts bubbling, the stir-fry is done.

Serve over rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 21710% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 534mg 22%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 34%
Sugars g
Protein 24g
Vitamin A 78% Vitamin C 252%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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