STIR-FRY VEGETABLES AND RICE
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1 medium chopped onion
1 peeled and chopped carrot
1 cup mung bean sprouts
1 cup bok choy, sliced thick
1/4 cup slivered almonds
2 tablespoons soy sauce
1/2 teaspoon black pepper, fresh ground
1/2 red bell pepper
2 sliced water chestnuts
1 teaspoon sesame oil
2 cups cooked brown rice
Heat the sesame oil in a large wok or deep skillet. Add the chopped onion and carrot and stir-fry for 2 minutes. Add the other vegetables and continue to stir-fry for 3-4 minutes more. Add the almonds, soy sauce and pepper. Serve with the cooked rice.
Notes: Excellent source of Vitamin C, A, B6 and Folacin.
Good source of Vitamin B1, Niacin and Zinc.
| Serves 4
Prep Time: 0:10
Total Calories 210
Protein 6g
Carbohydrate 33g
Fat 7g
Cholesterol 0mg
Dietary Fiber 3g
%Calories from Fat 283%
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