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Cook'n with Betty Crocker 
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Three-Pepper Stir-Fry |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 10 min Cook: 10 min Hunting for hoisin sauce? This flavorful mixture of soybeans, garlic, chili peppers and various spices can be found in Asian markets and many large supermarkets. 1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth 1 tablespoon grated ginger root 3 cloves garlic, finely chopped 2 medium red bell peppers, thinly sliced 2 medium yellow bell pepper, thinly sliced 1 medium orange or green bell peppers, thinly sliced 1 1/2 tablespoons hoisin sauce Hot cooked couscous, if desired 1. Heat half of the broth to boiling in nonstick wok or 10-inch skillet over medium-high heat. Add gingerroot and garlic; stir-fry 1minute. 2. Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring occasionally, until bell peppers are tender and most of liquid has evaporated. Stir in hoisin sauce. Serve over couscous. NUTRITION INFORMATION 1 Serving Calories 75 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 570mg Carbohydrate 15g (Dietary Fiber 3g) Protein 4g %DAILY VALUE: Vitamin A 40%; Vitamin C 100%; Calcium 2%; Iron 6% DIET EXCHANGES: 3 Starch From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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