Veggie Stir Fry for One
photo by Outta Here
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
1 1/2 cups
- Serves:
- 1
ingredients
- 3 tablespoons chopped red bell peppers
- 2 garlic cloves, minced
- 1⁄4 cup chicken broth
- 1⁄8 - 1⁄4 teaspoon black pepper (or to taste)
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1⁄2 teaspoon white vinegar
- 1 (1 g) packet Splenda sugar substitute
- 1⁄4 teaspoon curry powder
- 1 teaspoon lemon juice or 1 teaspoon lime juice
- 1⁄2 cup broccoli floret
- 1⁄2 cup baby carrots
- 1⁄4 string beans or 1/4 snow peas
directions
- In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
- Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
- Saute for 2 minutes.
- Add broccoli, carrots, and beans.
- Saute until they reach your desired tenderness.
- Reduce heat to low and add in the cornstarch mixture.
- Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
- Serve over brown rice if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very tastey stir fry, we enjoyed it. I was out of carrots so I subed with chopped celery. Also used veggie broth. I have a red face tonight, I goofed, made two recipes for supper and was supposed to use feta and black olives on the other one, got recipes confused and used them on the sirfry, actually very good addition at the table. I used this for the two of us, it would have been a huge amount for one person!! thanks for posting I will be making it again.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">