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Vegetable Stir Fry

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Product Description

Vegetable Stir Fry

Serves: 4

Preparation Time: 25 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet

  • 2              teaspoons sesame oil
  • 1              cup broccoli florets cut into 1-inch (2.5 cm) pieces
  • 1              large carrot, sliced #4 blade
  • 1              zucchini, sliced #4 blade
  • 1              red onion cut in quarters and julienned #2 blade
  • 1              tablespoon water
  • ½             cup fresh mushrooms, slice #4 blade (to slice, place sideways in hopper)
  • ¼             teaspoon fresh dill, chopped
  • 4              cherry tomatoes, halved

Heat oil in WOK or Large Skillet over medium-high heat; add broccoli, carrots, zucchini and onion. Stir-fry 4-5 minutes. Add water, cover (close vent) reduces heat to medium-low and cook 5-7 minutes. Stir in dill, add mushroom, tomatoes, recover and cook 5 minutes or until vegetables are tender.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 70; Fat Grams 3; Carbohydrate Grams 11; Protein Grams 2; Cholesterol mg 0; Sodium mg 159.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 7; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0.

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